1 c  Powdered sugar
3 tb Karo syrup; white
2 1/3 tb Cocoa
3 c  Vanilla wafers; crushed
1 c  Pecans; chopped fine
3/4 oz Rum

To make crumbs, put wafers in plastic bag and roll with rolling pin.
Pour into bowl and mix above ingredients, adding rum last. Shape into balls
about 1″ in diameter. Roll in powdered sugar and chill. This mixture is
sticky, so keep finger and palms of hands dusted with 4x sugar while
shaping cookies. Store in tin box between layers of wax paper.