Rum Pecan Snowballs

My first makings of this were between Thanksgiving and New Years, so I tend to associate it with that holiday season...However, there's absolutely nothing wrong with making them for any party, any time of the year

• Ready In: 30 mins
• Serves: 48
• Yields: 4 doz. small 'snowballs'

Ingredients

• 1  cup butter (do NOT substitute)
• 3⁄4 cup confectioners' sugar
• 2  tablespoons 1% low-fat milk
• 1 1⁄2 teaspoons  rum extract
• 2  cups all-purpose flour
• 1  cup quick-cooking oats, UNcooked
• 1⁄2 cup pecans, finely chopped
•  confectioners' sugar

Directions

1. Preheat oven to 325°F.
2. Beat together the Crisco, confectioner's sugar, milk and rum extract until creamy.
3. In another bowl, combine the flour, oats and pecans.
4. Add this dry mixture to the other creamed mixture and mix it well.
5. Shape dough into balls by the teaspoonful and place on an ungreased cookie sheet.
6. Bake in the preheated 325°F oven for 15-18 minute.
7. While still warm from the oven, roll them in confectioner's sugar; then finish cooling on a wire rack.
8. When completely cool, roll in the confectioner's sugar again.
9. Store in an airtight container.
10. Variation: Turn this into a new recipe by swapping out the pecans for walnuts to create Rum Walnut Balls instead.