No-Bake Rum Balls (Cookies)

Makes about 2-1/2 dozen cookies

My mother got this cookie recipe many years ago from a very good family friend, Russell Evans. Russell moved to Germany in the 1960's and we lost touch. He was an entertainer, a song and dance man, and I understand he made it to German television. Before that, he had some small speaking roles in movies, one of which was with Kirk Douglas. I am certain that Russell passed on years ago, but he has never been forgotten and neither has this recipe which he fondly called an 'anointed thing', and they are. Serve these cookies for dessert or a special occasion.

Ingredients

• 1 cup crushed vanilla wafers
• 1 cup confectioners' (powdered) sugar
• 1 cup chopped toasted pecans (see notes below)
• 2 teaspoons unsweetened cocoa
• 2 tablespoons light corn syrup
• 1/4 cup dark rum
• Additional confectioners' sugar for coating

Mix together all ingredients except the last. Roll into 1-inch balls. Roll in the additional confectioners' sugar. Store in a cool place in an airtight container for up to two weeks.

Notes: These cookies are best if made several days before serving to allow time for the flavors to intensify. To toast the nuts, place on a baking sheet and bake in a preheated 350° oven for about 8 minutes or until lightly browned. Alternately, they can be toasted in a dry skillet over medium heat. Either way, watch them closely so they do not burn. Let cool before using in recipe.