RUM BALLS

Ingredients:

• 1 pound (4 1/2 cups) confectioners' sugar, sifted
• 5 tablespoons cocoa
• 7 ounces vanilla wafers, crushed
• 1/2 pound soft butter
• 3–4 ounces rum

Instructions:

1. Mix confectioners' sugar and cocoa. Add vanilla wafers and mix thoroughly.
2. Gradually cut in butter. Sprinkle rum over mixture and blend with a fork.
3. Refrigerate for 30 minutes for easier handling.
4. Shape into 1-inch balls and roll in sugar.
5. Let rest for 12 hours. Store in airtight containers in the refrigerator.