Instructions: In a bowl, mix vanilla wafer crumbs, 2 TBS cocoa, ground almonds, and 1 cup confectioners sugar. Add corn syrup and enough rum to make a mixture st iff enough to shape into balls. Roll into 1 inch balls. set aside.

In a shallow dish, combine remaining 1 TBS cocoa, and 1/2 cup confectioners sugar. Roll balls to coat completely. Insert a slivered almond.

Will keep for 3 weeks in a tightly covered tin at room temp. or will freeze well. Ma k es 36-40

NOTES : I like to put each one in the individual candy paper holders before freezing.

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