Ingredients

  • 8 oz gluten free sugar cookies; XYZ brand
  • 1 cup toasted pecans
  • 1/2 cup or 2 oz confectioners sugar
  • 4 tbsp Myers Dark Rum
  • 2 tbsp Frangelico
  • 3 tbsp light corn syrup
  • 1 1/2 tbsp unsweetened cocoa powder
  • 1/2 cup (3.5 oz granulated sugar)

Steps

  1. Process cookies and pecans in food processor until finely ground, about 15 seconds. Transfer to large bowl. Stir in confectioners sugar, rum, frangelico, corn syrup and cocoa.
  2. Working with one heaping tablespoon at a time roll into balls and dip in sugar.
  3. Transfer to large plate and refrigerate until firm about 1 hour.