Ginger Brandy Balls

60 small gingersnap cookies
1 1/2 c icing sugar
2 c finely chopped pecans
1/2 c corn syrup
1/4 c brandy or rum
1 tsp vanilla
In food processor, grind cookies into fine crumbs to make 4 cups. In large bowl and using wooden spoon, stir together cookie crumbs, sugar, 1/2 cup of the pecans, corn syrup, brandy, 2 Tbsp water and vanilla until mixture clumps together. Roll by scant tablespoonfuls into balls. Spread remaining pecans into a shallow dish; roll balls in nuts, pressing lightly to coat. (Make ahead: Layer between waxed paper in airtight container and refridgerate for up to 2 weeks or freeze for up to 1 month.)
Makes 36 balls.

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