Williamsburg Rum Balls (1850)

• 2 cups vanilla wafer crumbs or similar
• 2 tbspns cocoa
• 1-1/2 cups confectioners sugar
• 1 cup pecans, very finely chopped
• 2 tbspns white corn syrup
• 1/4 cup rum

Mix well vanilla wafer crumbs, cocoa, 1 cup confectioner's sugar, and pecans.

Add white corn syrup and rum, and mix well.  

Shape into 1-inch balls, and roll in remaining confectioner's sugar. Put in tightly covered tin box or other metal container for at least 12 hours before serving. 

These cookies keep well for 4 or 5 weeks.

More "Lost" Rum Recipes
Rum Poached Peaches (1792)

Rum Pie with Chocolate (1980)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)