Rum balls
Cheryl McKenzie
ingredients
- 1 1/2 C powdered sugar
- 2 Tbs cocoa powder
- 1/2 tsp allspice
- 1/2 C rum
- 2 Tbs karo light syrup
- 2 1/2 C finely crushed vanilla wafers
- 1 C toasted pecans,finely chopped
directions
- 1
In large bowl, sift together 1 cup of the powdered sugar, cocoa and allspice. Stir in rum and karo syrul. Stir in vanilla wafers and nuts, then mix well. Chill dough slightly. Dough may be loose, this is okay.
- 2
Pour remaining powdered sugar in shallow bowl. Press dough (about 1 Tbs at a time)into ball using your hands, then roll in powdered sugar to cover.
- 3
Place in airtight container, separating layers with waxed paper, overnight in the refrigerator. Will keep up to two weeks.
Source: Cheryl
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