*Make these during the first week of December to give them enough time to cure.
2 Tablespoons cocoa
Confectioner's sugar
2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box),
crushed
in a food processor or blender
1 Cup finely chopped pecans or walnuts
3 Tablespoons light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls. Sprinkle about 1 Cup confectioner's sugar* on a plate and roll the balls in it to coat. Store in a tin for at least 1 week. The cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Makes about 36.
*If you prefer, you may dip them in melted chocolate, then transfer to rack or waxed paper to set up before storing.
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