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Makes about 30 cookies
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about 1½ cups vanilla wafers
about 5 ounces pecans
2 TBL cocoa
about 1½ cups confectioners’ sugar
If you have a food processor, it will make chopping the nuts and pulverizing the vanilla wafers, but do each one separately. Next time I make this I’m going to grind the pecans instead of chopping them.
Measure together in a bowl
- 1 cup (95g) of vanilla wafer crumbs
- 1 cup (135g) finely chopped pecans
- 1 cup (110g) confectioners’ sugar
- 2 TBL (10g) cocoa powder
Stir to combine ingredients. Add
- ¼ cup rum or bourbon
- 2 TBL corn syrup
Mixture should be refrigerated a couple hours (or overnight) to allow the dry ingredients to fully absorb the liquid. Roll into small balls. (I overthought this and weighed them to target about 14g each.) Roll in confectioners’ sugar. Store in refrigerator.
NOTE: The original recipe made double this quantity, and Betty suggested making half with cocoa and half without cocoa.
From a dear family friend, Betty Rosen. I get a smile on my face every time I think about her.