Bourbon Shortbread Truffles

In large microwavable bowl, mix chocolate, butter and vanilla. In small saucepan, cook whipping cream and bourbon over medium heat 3 to 4 minutes or until hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour over chocolate mixture. Let stand 1 minute.

Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave uncovered on High 30 seconds.) Stir in crushed cookies. Cover; refrigerate 3 hours or until firm. (Mixture can be prepared and refrigerated up to 2 days ahead.)

Line cookie sheets with waxed paper. Shape chocolate mixture into 1-inch balls (about 2 teaspoons per ball). Roll in chopped pecans. Place on cookie sheets. Refrigerate 1 hour. Store tightly covered in refrigerator up to 5 days.