3 c. crushed vanilla wafers
1 c. powdered sugar
1 1/2 c. finely chopped pecans
2 tbsp. cocoa
2 tbsp. white corn syrup
3/4 c. light rum
Powdered sugar

Mix ingredients thoroughly and roll into small balls, about 1 heaping teaspoon each. Roll in powdered sugar and store in tin box (any air tight container) with waxed paper between layers. May be frozen. For a richer flavor, I have used dark corn syrup and premium dark rum, instead of the light corn syrup and rum. Makes 4 dozen. This revises the one submitted in the previous cookbook.