Chocolate Bourbon Balls

In Cuisinart/food processor, pulse together A into small crumbs; add B & pulse into fine crumbs.

With processor running, drizzle in C until barely mixed (should take only seconds).

Add D & pulse a couple times to mix. [The purpose of this second addition of nuts is so there are small chunks of nuts in an otherwise rather smooth/homogenous dough.]

Transfer dough into a bowl, cover, & let rest overnight.

With lightly powdered-sugar-hands, form dough into ½" balls, roll the balls in a bowl of powered sugar, & then arrange them in a container that has a tight lid.

When done making balls, sprinkle powdered sugar into the container, cover tightly, & let sit. [May need to repeat this last step a couple times until the balls are well covered with powered sugar.] Serve the next day or later.

Note: if you live in a humid climate, you may need to sift all the powdered sugar used for coating cookie balls in order to avoid large clumps – lumpy powdered sugar will not break down into a smooth coating, even after sitting for days.]