Rum Balls

1. Using a kitchen machine, or blender or food processor or a rolling pin (depending on what you have available), turn the cookies into fine crumbs.

2. Combine wafer crumbs and chopped nuts.

3. Add remaining dry ingredients in bowl and mix thoroughly.

4. I mix the corn syrup and rum together and then add to the crumb mixture, using a big spoon or fork, mix all together well. It will be a sticky mass.

5. You can put it in the refrigerator for a short time to harden a bit before making the balls, sometimes this makes it easier, or less sticky.

6. Roll into balls 1 inch in diameter then roll balls in either confectioners’ sugar or finely chopped nuts.

7. Makes 40-48 balls. Store in a cookie tin or Tupperware tightly sealed.

Chef's Note & Story

Rum balls have been a family tradition for decades.