RUM BALLS
1 c Vanilla wafer crumbs
1 c Pecans; chopped
1 c Confectioner’s sugar
2 tb Cocoa
1 1/2 tb Corn syrup; light
1/4 c Rum; (or bourbon)
Confectioner’s sugar; -(extra)
Directions:
Line cookie sheets w/waxed paper. In lrg bowl, beat cream cheese until fluffy. Add 2 cups powdered sugar; beat until smooth. Add milk, rum extract, cinnamon & nutmeg; blend well. Gradually add remaining 2 cups powdered sugar. Stir in 1/2 cup chips. Refrigerate 1-1/2 hrs or until mixture is firm enough to handle. Roll mixture into 3/4 in balls; place on wax paper lined cookie sheet.
In small saucepan melt glaze ingredients over low heat stirring constantly. Drizzle over candies. Allow glaze to set. Store in single layer in tightly covered container.
