Ingredients
- 1 pecans
- 375 gr fine vanilla wafer crumbs
- 200 gr confectioners sugar
- 65 gr sifted confectioners sugar
- 65 gr corn syrup (light)
- 60 gr rum (light)
- 22 gr cocoa
Place all but the last ingrdient in a bowl and mix well,using hands. Roll mixture into 3 cm 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. ----
