Rum Balls

By jlawrin

This cookie is especially popular during the holiday season.

Ingredients

• Garnish:
• 1 1/2 cups toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
• 1 1/4 cups finely crushed shortbread or vanilla wafer cookies
• 1/2 cup confectioners sugar
• 2 tablespoons cocoa powder (Dutch processed or regular unsweetened cocoa powder)
• 2 tablespoons light corn syrup
• 1/4 cup rum
• 1/2 cup confectioners sugar

Details

Servings 48

Preparation

Step 1

In bowl add cookie crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.

Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.

Serve at room temperature.

Makes about 4 dozen (48 rum balls).