Double Chocolate Bourbon Balls

I was doing some planning at work yesterday, looking at the schedule and making some plans for the next couple of Wednesdays. Then I realized I couldn't plan a class for the next two Wednesdays because the second Wednesday would be Christmas! Two weeks until Christmas and these bourbon balls are the only holiday recipe I have made so far. I was thinking how fun it would be to make all kinds of cookies now that I have lots of co-workers again. The only problem is that I am now at work ALL THE TIME. I'm not complaining, the job has been great and the hours fly by. Most days it is 3-4 in the afternoon before I look at the clock for the first time.
If you are short on time and need something quick for the holiday season, these bourbon balls come together really quickly. There's no baking involved, although they are best when left to sit in the fridge for a day or two before serving. I substituted the traditional vanilla wafers with chocolate ones, so these bourbon balls are nearly black in color. Without the powdered sugar they do look like little lumps of coal, so they make a perfect gift for someone naughty (or nice)! Also be warned, since these bourbon balls are not cooked the alcohol content is pretty potent. This treat is not appropriate for children or lightweights (like me).

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Double Chocolate Bourbon Balls
adapted from Mast Brothers Chocolate Cookbook

1 9 oz. package chocolate wafer cookies
1 cup pecans, toasted
3/4 cup powdered sugar, plus extra for sprinkling
1 tablespoon cocoa powder
1/2 cup Bourbon

Add chocolate wafer cookies, pecans, powdered sugar, and cocoa powder in the bowl of a food processor. Chop until mixture is reduced to coarse chunks. Pour in Bourbon and process until mixture is totally combined. Roll into small teaspoon sized balls. Place in covered container in the refrigerator for at least 24 hours and up to one week. Dust with powdered sugar and serve.