Bourbon balls

Another Christmas Eve staple - I will adjust this if I find the original recipe we used to use. This is from https://www.savingdessert.com/bourbon-balls/ and I think looks pretty similar. 

3 cups vanilla wafers, crushed (11oz box) 

1 cup ground pecans 

1 cup powdered sugar, plus 2 cups for rolling 

1 1/2 tablespoons cocoa powder 

3 tablespoons light corn syrup, or Lyle’s Golden Syrup 

1/2 cup bourbon or rum 

In a medium mixing bowl, combine the crushed vanilla wafers, ground pecans, 1 cup of the powdered sugar and the cocoa powder. Whisk to combine. In a 1-cup measuring cup, whisk together the corn syrup and bourbon. Add the bourbon mixture to the dry ingredients and fold together using a spatula until all ingredients are combined. It may seem dry at first, but keep mixing, it will all come together. Place 1 to 2 cups of powdered sugar in a flat bowl or rimmed plate. Roll the dough (firmly) into 1-inch balls (or use a small cookie scoop), then immediately roll in the powdered sugar. Place the cookies on a wax paper lined baking sheet. Continue rolling until all cookies are coated in powdered sugar. Set the cookies aside for 1 hour, then roll again in the powdered sugar. Store the bourbon balls in an airtight container in the refrigerator for up to 2 weeks.