|Serves:||makes about 60 balls|
|1-1/2 c||finely crushed vanilla wafers|
|2 c||powdered sugar|
|4 Tbsp||cocoa powder|
|4 Tbsp||light corn syrup|
|1/2 c||rum (i recommend meyer's dark. castillo gold, or captain morgans can also be used.)|
|2 pkg||chocolate sprinkles (jimmies)|
|granulated sugar, chopped nuts, candied cherries, optional, for holiday decorating|
My uncle used to make these for his Christmas cookie tray and I loved the alcohol "burn" and that I used to get to eat one even though I was a kid.
I still love to make them just after Thanksgiving and let them "ferment" in a tin until Christmas time.
I think they would be good for a beach themed gathering, after all, it is rum, but I would keep them out of the direct sun if you served them on a warm day, as they would get sticky. Maybe better for a cool night.
Dough will be very gooey.
Balls may flatten, but dough will hold its shape better as the balls firm up.
OR (especially nice for Christmas....)
Roll half of each ball in finely chopped nuts and the other half of the ball in granulated sugar. Top the granulated sugar half with a small piece of a candied cherry. You may need to use a dot of light corn syrup as "glue" to help the candy cherry stick to the ball.