Rum ball cookie recipe

INGREDIENTS:

• 12 ounces vanilla wafers, finely crushed (3 cups)
• 1 cup finely chopped pecans
• 1 cup confectioners' sugar, divided
• 1 cup semisweet chocolate morsels
• 1/2 cup light corn syrup
• 1/3 cup rum

PREPARATION:
In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until smooth.

Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper.

Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups. Store in airtight container for about 3 days before serving. Store for up to 2 weeks.
Makes 4 dozen.