Categories: Desserts, Candies, Alcohol 
      Yield: 36 servings 
  
      3 c  Vanilla wafer crumbs 
    1/2 c  Finely chopped pecans 
    1/2 c  Unsweetened cocoa 
      2 c  Confectioner's sugar 
    1/2 c  Bourbon 
      3 tb Light corn syrup 
           Salt, if desired 
  
  1.  Blend together the crumbs, nuts, cocoa, 1 cup confectioner's 
      sugar, Bourbon, corn syrup, and a dash of salt.  Form into small 
      balls the size of walnuts. 
   
  2.  Roll each ball in the remaining 1 cup confectioner's sugar and 
      place on a cookie sheet.  Chill in the refrigerator for several 
      hours or overnight. 
   
  Note:  It is traditional in the South to use Bourbon, but rye may 
         also be used. This confection -- or at least a version of it -- was 
  an early Southern version of those chocolate truffles that became the rage 
  for chocolate lovers during the 1980s in this country. The whiskey balls 
  are made, of course, with cocoa rather than chocolate. 
   
  ~From Craig Claiborne's "Southern Cooking" 
   
  ~Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon 
  Cowboy.