rum balls

By ctozzi

Ingredients

• 1 1/2 c pecans
• 1 1/4 c chocolate wafer cookies (or gingersnaps or vanilla cookies)
• 1/2 c powdered sugar
• 1/4 t cinnamon
• 2 T cocoa powder
• 2 T corn syrup
• 1/4 c amber rum
• + powdered sugar, grated coconut and sweetened cocoa powder

Preparation

Step 1

1. Toast the pecans in a 350 degree oven until fragrant (about 10 minutes). Let cool and then chop finely. While pecans are toasting, crush the cookies until fine.

2. In a large bowl, combine crushed pecans, crushed cookies, powdered sugar, cinnamon, and cocoa and stir until well mixed. Add in the rum and corn syrup and mix well. Chill for at least 1 hour.

3. Roll 1 teaspoon of the mixture into balls and roll in your choice of powdered sugar, grated coconut or cocoa powder.