C is for Cookie: Rum Ball Recipe
- Alicia
- Dec 31, 2017
- 1 min read
My actual Rum Balls not pictured because I am definitely not a good enough photographer to get a picture of little chocolate balls of dough without them looking like, well, ya know . . .
This is my grandmother's recipe. She made these every year and people swear they are so good that you wake up with a hangover. I promise this is not from the alcohol content but the bite size, easy way you snack on them, and the fact that aren't crazy sweet, makes them perfect for holiday cookie tins. Add in the fact that you don't bake them, and it makes it a fun and easy recipe to whip up. I suppose you could even skip the rum for a more child friendly recipe, but I wouldn't suggest it unless you promise to use the rum for a hot toddy after the babies are asleep.
Rum balls
2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar and/or crushed vanilla wafers
*I like to add rum extract for an extra rummy flavor, but this is not part of the original recipe.
In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa.
Combine the rum, honey and water; stir into crumb mixture.
Shape into 1-in. balls.
Roll in additional confectioners' sugar and/or wafer crumbs. Or my favorite, cocoa powder,
Store in an airtight container.
Yield: 3-1/2 dozen.
Comentarios