Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Scotch Shortbread Cookie Crumbs |
| 1 cup | Chopped pecans |
| 3 tablespoons | Rum |
| 4 tablespoons | Dark corn syrup |
| 1 cup | Powdered Sugar |
DESCRIPTION: These rum balls are especially rich when made with buttery shortbread crumbs. Mix all ingredients together and form into small, marble-sized balls. Roll in powdered sugar and store in a tightly closed container.
Posted to MC-Recipe Digest V1 #953 by Nancy Berry <nlberry@...> on Dec 11, 1997