Mocha Rum Balls

 2 cups crushed vanilla wafers
 1 1/4 to 1 1/2 cups icing sugar
 1 cup finely chopped almonds
 2 Tbsp cocoa powder
 1 1/2 tsp instant coffee crystals 
 1/2 tsp cinnamon, optional

 Layer ingredients into a 1 quart jar, tamping down layers to
 eliminate air gaps.


 Label Cooking Instructions:

 Place contents of jar into a bowl. Add 4 to 5 tablespoons rum,
 espresso, and/or coffee.  Form into small balls.  Roll in icing
 sugar.  Place on a cookie sheet to dry.  Store in airtight container.


Recipe II - 
Ingredients:
1 3/4 cups vanilla wafer crumbs 
1 cup ground pecans 
1 cup confectioners sugar 
1/4 cup cocoa 
3 tablespoons light corn syrup 
1/4 cup light rum 
1/3 cup confectioners' sugar (for dipping) 
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into one inch balls and then roll in remaining confectioners sugar to cover. Refrigerate until firm. 

Recipe III - 
8 ounces plain biscuits
2 tablespoons cocoa
1 tin condensed milk
2 tablespoons run
dried fruit & chopped nuts may be added
Coconut
Method:
Crush biscuits. Add all ingredients except coconut and mix well. Roll into balls and then toss into coconut. Allow to set.