Recipe - Parve Rum Balls

2 cup Vanilla wafer crumbs(parve)
3 tablespoon Cocoa
1 cup Almonds; finely ground
1 One half cup Confectioner's sugar
2 tablespoon Corn syrup
1/3 cup Rum
40 Pieces slivered almonds

In a bowl, mix vanilla wafer crumbs, 2 TBS cocoa, ground almonds, and 1 cup
confectioner's 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 One half cup
confectioner's 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 3640

NOTES : I like to put each one in the individual candy paper holders before
freezing.
Posted to JEWISHFOOD digest V97 #299 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 16, 1997