Wendy's Ginger Rum Balls
60 Vanilla wafers or 60 ginger snaps
1 cup icing sugar
2 tbsp finely chopped candied ginger in syrup
2 tbsp syrup from candied ginger
1/2 cup toasted pecans
1/3 cup dark rum or more as required.
Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL).
Using a paddle mixer, mix all ingredients until they comes together like a thick cookie dough.
Shape mixture into 1-in. (2.5-cm) balls and toss them in icing sugar.
Place each ball in a mini muffin cup.
Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.