Combine all of the ingredients in a bowl and mix to form a dough. It should be moist enough to easily form into a ball. I use a small ice cream scoop to portion the dough so that the balls are all the same size- rolling them into balls in my hands. For the orange balls, roll the balls in additional confectioners' sugar and store in an airtight container in the fridge. For the bourbon balls, skip the sugar and let set up in the fridge for at least 4 hours before moving to the chocolate dipping step:
Melt approximately 1 1/2 cup of high quality chocolate in a double boiler (glass bowl siting atop a pan of simmering water) until smooth. I used Ghiradelli semi-sweet chocolate chips in this case. Coat the bourbon balls one at a time in the chocolate. I found that dropping it in and using a teaspoon to roll it around worked well. I then scooped it up and set it on a baking sheet lined with parchment paper to cool (I put them in the fridge for an hour when finished). You'd probably want to store these in the fridge until serving as well.