| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
60 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Vanilla wafer crumbs |
| 1 |
c |
Confectioner's sugar |
| 2 |
tb |
Unsweetened cocoa |
| 1 |
c |
Finely chopped pecans |
| 1/2 |
c |
Light corn syrup |
| 1/4 |
c |
Light rum |
|
|
Confectioner's sugar |
|
|
Pecan halves |
INSTRUCTIONS
In a bowl combine crumbs, the 1 cup confectioner's sugar and cocoa. Add
nuts, syrup and rum and stir well until blended. With the hands, shape
mixture into 1-inch balls; place on waxed-paper-covered surface. Let stand
1 hour. Roll balls in confectioner's sugar to coar and press pecan half
into each cookie. Store balls in a tightly covered container 3 days before
serving. Makes about 5 dozen cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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