Makes 3-4 dozen, depending on size. Recipe is easily doubled.
Ingredients
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons dark rum (don’t be afraid to use the good stuff)
2 tablespoons maple syrup (grade B has the best flavor)
3 cups vanilla wafer crumbs (about 1 box minus a handful for snacking, pulsed in the food processor until crumbled but not powdery)
3/4 cup chopped pecans, walnuts or other favorite nut
More powdered sugar for rolling
Directions
In a medium bowl, whisk together powdered sugar and cocoa powder. Stir in rum and maple syrup until combined. Add wafer crumbs and nuts. Stir until combined. Mixture will be sticky.
If needed, add more wet or dry ingredients until you get the right texture — it should sticky enough to come together in a ball, but not gooey or soft.
Put about 1 cup powdered sugar into a shallow dish. Roll the crumb mixture into balls about 1-inch in diameter and drop them in the dish. Toss to coat with powdered sugar. Eat.
If you have any leftover cookies, store them in an airtight container between sheets of wax paper. They’ll keep about three weeks, unless someone finds them first.
