Combine crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa and nuts. Blend in
corn syrup and rum.

Shape into 1-inch balls;

Melt chocolate and paraffin in top of double boiler.

Stick a toothpick in the candy ball and dip into the chocolate mixture

Place on waxpaper to dry

Store in an airtight container several days to develop flavor. 

Roll again in confectioners’ sugar before serving.

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar

Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe,
blending to make a stiff dough. Roll into 1″ balls, then roll in additional powdered sugar to
coat.

• 4 cups finely crushed vanilla wafers
• 1 cup finely chopped pecans or walnuts
• 1/4 cup cocoa
• 1/2 cup bourbon
• 1 can (14oz) sweetened condensed milk
• Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.

Can roll in powdered cocoa drink mix instead of sugar for a chocolate covered bourbon ball.
Can use rum instead of bourbon for rum balls.

• four cups of mini marshmallows, or 40 regular ones
• 1/4 cup (1/2 stick) margarine
• 1/2 tsp vanilla
• 1/2 tsp green food coloring
• 5 cups corn flakes or rice crispies
• Red m&m’s or red hots, for decorations

1. Place butter and marshmallows in a saucepan over low heat stirring until melted.
2. Remove from heat and stir in vanilla and food coloring.
3. Fold in cereal until evenly coated.
4. When mixture is cool enough to touch, pinch off a piece, and form it into a 2″ ball
5. Shape the ball into a wreath, and add m&m’s or red hots

1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Preheat oven to 350 F. Beat together butter and 1 cup sugar until light and fluffy. Stir in
egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat into a 15-1/2-inch
by 10- 1/2-inch baking pan. Beat egg white till stiff, then beat in 2 tablespoons sugar and
cinnamon. Fold in almonds and spread over base. Bake for 25 to 30 minutes. Remove
from oven and let cool 10 minutes. Cut into bars while still warm.

Ingredients
24 packets stevia
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Directions
Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Big Soft Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
24 packets Stevia
1 egg
1 tablespoon water
1/4 cup molasses
3 packets Stevia

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.