Toast the pecans in a dry skillet or in the oven for 10 minutes at 350° or until they are wonderfully fragrant and toasted but not burnt.

In a food processor or blender, pulse together the cookie crumbs and pecans until the nuts are finely ground. Pulsing the pecans with the cookies keeps the nuts from turning into nut butter.

In a separate bowl or measuring cup, stir together the bourbon, 1 cup confectioners’ sugar, cocoa powder, and honey. Add the mixture to the food processor and pulse until just combined.

Let the dough rest overnight, uncovered, and at room temperature. This allows the mixture to dry out a little.

Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners’ sugar.

Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside.

Sprinkle with more confectioners’ sugar just before serving.