Cocoa Rum Balls

2 Tablespoons cocoa Confectioner's sugar 2 1/2 cups finely crushed vanilla wafers 1 cup finely chopped pecans or walnuts 3 Tablespoons light corn syrup 1/4 cup rum or bourbon

Into a large bowl, sift the cocoa and 1 cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 cup confectioner's sugar onto a plate and roll balls in it to coat. Store in a tin for at least 1 week. Cookies will mellow with age and will keep up to 1 month.

Yields about 36.