1 c Powdered sugar
3 tb Karo syrup — white
2 1/3 tb Cocoa
3 c Vanilla wafers — crushed
1 c Pecans — chopped fine
3/4 oz Rum
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 powdered 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.