Ingredients
- 475 gr scotch shortbread cookie
- 200 gr powdered sugar
- 140 gr pecans (chopped)
- 85 gr dark corn syrup
- 45 gr rum
DESCRIPTION: These rum balls are especially rich when made with buttery shortbread crumbs. Mix all ingredients together and form into small, marble-sized balls. Roll in powdered sugar and store in a tightly closed container. ----
