Decadent Raspberry Truffles

Crumble cookies in a blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter sugar mixture, 1 at a time. Stir in chocolate and raspberry liquor. Chill mixture. Shape into 1/2-inch balls, roll in cookie crumbs. Store in air tight container in cool, dry place or refrigerate.