Rum Balls

Start to finish, these potent treats can take as little as eight minutes to make, and they taste even better in a day or two.

Makes 30 to 35 pieces

1 1⁄2 cups finely crushed vanilla wafers (from about 50 cookies) 1⁄4 cup dark rum 1⁄4 cup honey

2 cups finely ground walnuts Confectioners’ sugar, for dusting Make ahead: The rum balls can be stored in an airtight container at room temperature for up to five days; they may need a renewed dusting of confectioners’ sugar.

Combine the vanilla wafer crumbs , rum, honey and walnuts in a medium bowl, until thoroughly blended.

Shape into balls about 3/4-inch wide. Dust completely with a light coating of confectioners’ sugar. (If you plan to freeze them, do not dust until they are defrosted.) Place in individual candy-size paper cups.