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Catholic Recipe: Rum Snowballs

    INGREDIENTS

  • 3 cups (about 8 ounces) finely crushed vanilla wafers
  • 1 cup sifted confectioners' sugar
  • 3 Tablespoons breakfast cocoa (not instant)
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • 1/2 cup light corn syrup
  • 1/4 cup rum
  • confectioners' sugar
  • Details

  • Yield: 5 dozen
  • Prep Time: 3 days, 2 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

This is a no cook recipe, but the balls need to sit to seep in the full flavor. Make about 3 days ahead of serving.

DIRECTIONS

Combine crushed wafers and next 3 ingredients. Mix in pecans, corn syrup, and rum, blending well. Mixture will be stiff. Dust hands with confectioners' sugar, and shape cookie dough into 1-inch balls. Let stand, uncovered, 1 hour. Roll in confectioners' sugar. If desired, press a pecan meat half into top of each ball. For best flavor, store in a tightly covered container 3 days before serving. Makes about 5 dozen cookies.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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