Ingredients
Scale
5 oz vanilla wafers
5 oz ginger snap cookies
1 cup pecans or other nuts
1 cup powdered sugar
1/2 tsp cinnamon
1/3 cup Blue Chair Bay Spiced Rum
1/4 cup corn syrup,
Demerara sugar for coating
Instructions
Combine vanilla wafers, nuts and snickerdoodle cookies in a food processor and pulse until you get small crumbs.
Add corn syrup, powdered sugar, rum, and cinnamon and pulse until well incorporated.
Scoop out 1″ balls using a small 1 tablespoon cookie dough scoop with a release.
Place them on a sheet pan and put them in the freezer for about 30 minutes. Remove and roll in turbinado sugar.
Enjoy!