Catholic Recipe: Rum Snowballs
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.
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