Rum Balls

1 package chocolate wafer cookies (11 oz) finely crushed
1 1/2 cups finely chopped pecans
1/2 cup light corn syrup
1/4 cup light or dark rum
1/2 cup powdered sugar

In a large bowl, combine the crushed cookies and pecans; mix well. Stir in the corn syrup and rum until thoroughly combined. Place the powdered sugar in a shallow dish. Roll the cookies mixture into 1 inch balls and then roll the balls in the powdered surgar until completely coated. Serve, or store in an airtight container at room temperature until ready to eat.

Note: These tend to absorb much of the powdered sugar right after coating so be sure to coat them heavily. You might even want to coat them again just before serving.