Ingredients

The following ingredients have 4 Servings
  • 11 oz vanilla wafers
  • 1 cup crushed pecans ((can also use walnuts, almonds, or hazelnuts))
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1/2 cup dark rum ((can also use 151 rum or gold rum))
  • 3 tbsp honey
  • powdered sugar
  • cocoa powder
  • crushed pecans

Instruction

  • (Optional) To toast nuts: Preheat oven to 350° and spread pecans (or other nuts) on a baking sheet in one layer. (Don’t overcrowd them.) Bake them for 6-8 minutes, until browned and fragrant. Cool them down before adding to the food processor. 
  • Pulse vanilla wafers in a food processor until all crumbled and transfer crumbs into a large mixing bowl.
  • Pulse nuts in the food processor next, until all crushed and crumbled, and add them to the mixing bowl.
  • Add the remaining dry ingredients and whisk it all together until evenly combined.
  • Whisk rum and honey together until smooth and add it to the cookie mixture.
  • Use a spatula to mix the dough together. (If the dough it a little warm, pop it in the fridge for about 30 minutes before rolling out. It will make it easier to roll it into the balls.)
  • Scoop cookie dough with a cookie scoop and roll it into balls. (I use either #40 or #50 cookie scoop but you can use even smaller one to make more.)
  • Roll each ball in powdered sugar, cocoa powder, or crushed nuts. (You can choose to roll all cookies in one kind of coating or make some of each.)