1 3/4 c Fine vanilla wafer crumbs
1 c Pecans; finely ground
1 c Confectioner’s sugar;
-unsifted 1/4 c Cocoa
3 tb Light corn syrup
1/4 c Light rum; or bourbon
1/3 c Sifted confectioner’s sugar
Place all but the last ingrdient in a bowl and mix well,using hands. Roll mixture into 1″ balls and dredge in confectioner’s sugar. These cookies will keep up to 10 days when stored in airtight canisters. From the New Doubleday Cookbook. —–