Gind vanilla wafers in processor. Measure out 2 1/2 cups. Store any leftovers. Ad nuts, powdered sugar and cocoa to crumbs in the workbowl. Pulse to blend and then then, with motor running pour in karo syrup and rum or bourbon. Process until moistened, adding a bit more rum or bourbon until mixture holds together.
Shape small pieces of dough into balls and roll in powdered sugar, or powdered sugar mixed with cocoa.
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