1 C. chopped nuts
2 Tbsp. cocoa
1 C. confectioners sugar
1 C. crushed vanilla wafers
1 1/2 Tbsp. white corn syrup
1/4 C. rum (or whiskey)
Mix all ingredients thoroughly.
Shape into small balls and roll in additional confectioners sugar.
Age in refrigerator overnight.

Source: Copper Kettle Cookbook published by the Kalamazoo Service Club 
(Kalamazoo, MI) circa 1970.