| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chocolate, Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
4X Sugar |
| 3 |
tb |
White Karo Syrup |
| 2 1/3 |
tb |
Cocoa Powder |
| 3 |
c |
Vanilla Wafers; finely crushed |
| 1 |
c |
Walnuts Or Pecans; finely chopped |
| 3/4 |
oz |
Rum |
INSTRUCTIONS
Refrigerator.
To make crumbs, put wafers in plastic bag and roll with rolling pin. Pour
into bowl and mix above ingredients, adding rum last. Shape into balls
about 1" in diameter. Roll in 4x sugar and chill. This mixture is sticky,
so keep finger and palms of hands dusted with 4x sugar while shaping
cookies.
Store in tin box between layers of wax paper.
Recipe by: Patty Ann Spalding
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Dec 3,
1997
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