Rum Balls - cooking recipe

Ingredients

2 1/2 c. vanilla wafers, crumbled (about 10 oz. bag)
1 c. powdered sugar
2 Tbsp. cocoa
1 c. ground walnuts or pecans
3 Tbsp. white Karo syrup
1/4 c. rum
2 Tbsp. brandy
sifted confectioners sugar

Preparation

Mix the first 4 ingredients together, then add the syrup, rum and brandy.
Mix thoroughly and chill for a few hours in refrigerator. Remove and roll into small balls not more than 1-inch in diameter.
Should make about 60 balls. Roll the balls in sifted confectioners sugar and store for a few days in a tightly covered tin box. These improve with age.