1 C. chopped nuts
 2 Tbsp. cocoa
 1 C. confectioners sugar
 1 C. crushed vanilla wafers
 1 1/2 Tbsp. white corn syrup
 1/4 C. rum (or whiskey)
 Mix all ingredients thoroughly.
 Shape into small balls and roll in additional confectioners sugar.
 Age in refrigerator overnight.
 Source: Copper Kettle Cookbook published by the Kalamazoo Service Club 
 (Kalamazoo, MI) circa 1970.