Instructions: Grind vanilla wafers and nuts very fine in food grinder or blender. Mix with cocoa, corn syrup and rum until thick paste. Dust palms with powdered sugar and roll dough into balls the size of a big cherry. Set aside to dry for 1 hour. Roll in powdered sugar. Store in airtight container several days to mellow.

NOTE: Any nuts may be used in place of walnuts.

Makes 30
rum balls.

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