
Rum Balls
– Joan Von der Heiden
Mix:
2 ½ c. vanilla wafer crumbs (12oz box)
2 Tbsp. cocoa
1 ½ c. powdered sugar
1 c. pecans, ground
Add:
2 ½ Tbsp. white corn syrup
1/3 c. bourbon, rum, or brandy
Mix well, roll in small balls, then in powdered sugar. Place in cookie tin for 12 hours. Keeps 4-5 weeks