RUM BALLS

 

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Ingredients

  • 1/2 lb vanilla wafers
  • 2 tsp cocoa
  • 1 C pecans, finely chopped
  • 1/2 C light corn syrup
  • 1/4 to 1/2 C rum or bourbon
  • Confectioners’ sugar mixed with cocoa

Directions

  • Grind wafers very fine.
  • Add nuts, cocoa, syrup and rum.
  • Stir until well blended.
  • Dust hands with confectioners’ sugar.
  • Roll mixture into balls the size of a walnut.
  • Let stand for about an hour to dry partially.
  • Then roll in confectioners’ sugar-cocoa mix.

Notes

Recipe by Judy Segol, from San Diego High School days.

Kosher (dairy).

Author Credit: Judy Segol

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