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Cookies with Nuts
rum balls Struffali al rum
Rum balls/Struffali al Rum (uncooked cocoa balls, with wafers, pecans, powdered sugar, corn syrup and rum; rolled in sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 cups vanilla wafers, crumbled
2 cups pecans, chopped fine
2 cups sifted powdered sugar
4 tablespoons cocoa
1/2 cup rum or whiskey
3 tablespoons light corn syrup


Combine dry ingredients, blend in rum and corn syrup, mix thoroughly.

Roll into balls the size of a marble, roll in powdered sugar.

Store in refrigerator.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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