Rum (or bourbon) balls

36 Servings

Ingredients

Quantity Ingredient
2 tablespoons Cocoa
Confectioner's sugar
2½ cup Finely crushed vanilla wafers (most of a 12-oz box); easily crushed in a food processor or blender
1 cup Finely chopped pecans or walnuts
3 tablespoons Light corn syrup
¼ cup Rum or bourbon

Directions

From: morrissey@... (Mostly Harmless) Date: Tue, 14 Sep 1993 16:07:00 GMT I got this from the EAT-L mailing list: Here's the long ago promised Rum Ball Recipe. I usually make it during the first week of December to give it enough time to cure. I do mail some out to friends in a tin, therefore I usually double or triple this recipe: Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands.

Sprinkle about 1 Cup confectioner's sugar on a plate and roll the balls in it to coat. Store in a tin for at least 1 week before giving them away.

These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil, but this is very time consuming.

Makes about 36.

Linda Gross, Springfield, Va.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes