1-9 oz. box
chocolate cookie crumbs, or 2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1 1/4 cups powdered sugar
1/4 cup bourbon
3 tablespoons apricot preserves
In processor with steel chopping blade in place, crush the cookies. Add
remaining ingredients and blend well. With hands, form into 1 inch
balls. Roll balls in additional powdered sugar, or instant cocoa mixes,
and place on waxed paper. Allow to stand several hours to dry a little,
then store in airtight container in refrigerator up to 3 weeks.
