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Pareve Rum Balls

Ingredients



Instructions

  1. In a bowl, mix vanilla wafer crumbs, 2 tablespoons cocoa, ground almonds and 1 cup confectioners' sugar.
  2. Add corn syrup and enough rum to make a mixture stiff enough to shape into balls. Roll into 1-inch balls; set aside.
  3. In a shallow dish, combine remaining 1 tablespoon cocoa and 1/2 cup confectioners sugar. Roll balls to coat completely.
  4. Insert a slivered almond.


Makes 36-40.

Will keep for 3 weeks in a tightly covered tin at room temperature or will freeze well.


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