Rum Balls
2 TB Cocoa
Confectioner' s sugar
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 TB Light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner' s sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner' s sugar on a plate and roll the balls in it to coat.
Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Recipes make about 36.
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