Nut Rum Balls

about 45 cookies

1 package (12 oz) vanilla wafers
2 cups (about) confectioners sugar
2 tablespoons unsweetened cocoa powder
1 can Solo or 1 jar Baker Nut filling
1/4 cup dark rum or brandy
3 tablespoons dark corn syrup

Line 2 baking sheets with waxed paper and set aside.

Place vanilla wafers in heavy-duty plastic bag and crush with rolling pin to make fine crumbs, or place wafers in food processor and process until fine. You should have about 3 cups of crumbs.

Place wafer crumbs in large bowl. Add 1 cup confectioners sugar and cocoa powder. Stir until blended. Add nut filling, rum, and corn syrup, and mix until combined.

Dust hands with confectioners sugar. Shape mixture into 1-inch balls. Roll balls in confectioners sugar and place on lined baking sheets. Let stand several hours or overnight before serving to allow flavors to blend. Store in airtight containers.