The trick to these cookies is to store them in a metal tin. I have made them and stored them in plastic and they do not get strong. I like to make mine the weekend after Thanksgiving and let them age for three weeks.
One year while working in probation, I gave each one of my officemates a rum ball. I strongly suggested they not eat it at work and drink a coke while eating it. One of the younger officers, left early to start his Christmas holiday. About three minutes after he left the building, he called me and wanted to know if he needed to come back in for a breathalyzer test. Silly kids, they never follow directions!
I have made this with rum and bourbon, for one coworker I used white chocolate, Kahlua, and deleted the pecans. Those turned our ok, but did not age very well.
You can roll each ball in either powdered or granular sugar I prefer powder sugar.
Ingredients:
1 box of vanilla wafers or 2 1/2 cups of wafers
2 Tablespoons of Cocoa, I use Hershey’s
1 ¼ cup of powdered sugar
½ cup of Bourbon or Rum
2 Tablespoons of white corn syrup, I use Karo
1 cup of chopped pecans
Directions:
Crush wafers, I prefer to run them in the food processor,
Add pecans to wafers and set aside
In a mixing bowl, stir the rum and syrup together
Combine rum mix with the wafer mix, and then form into small balls (I use a measuring tablespoon)
Roll balls in either powdered or granular sugar.
Place in a cookie tin for at least one week, store in a cool dark cabinet or pantry shelf.
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