Yield: 48 Servings
|2 cups||Scotch Shortbread Cookie Crumbs|
|1 cup||Chopped pecans|
|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