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rum balls
Use good quality cocoa
 

 

 
 

1 c finely crushed vanilla wafers
1 c confectioners’ sugar
1 ½ c chopped pecans
1 T cocoa
¼ c corn syrup
¼ c white rum
superfine sugar

  1. Combine the crumbs, sugar, 1 c of the pecans, and sugar.  Add the syrup and rum, mix until the batter holds together. It will be sticky. 
  2. Roll into balls. Then coat some in superfine sugar and the others in chopped pecans.

 

From Cuba Cocina by Joyce Lafray