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Rum Balls

Yield

40 cookies

Ingredients

2 cups vanilla wafer crumbs*
1 cup confectioners’ (powdered sugar), sifted
2 tablespoons unsweetened cocoa powder
1 cup walnuts or pecans, finely chopped
1 1/2 tablespoons light corn syrup*
1/4 cup rum*
confectioners’ (powdered sugar), sifted

Directions

Mix the dry ingredients together until well blended. Stir in liquids, blending with your hands, until the mixture is of moldable consistency and not too wet. Form the mixture into balls about 3/4" in diameter. Roll the balls in powdered sugar. These may be eaten right away, but are much better if stored in a tightly covered tin and aged at least 2 days.

Variations

Graham cracker crumbs can be substituted for vanilla wafer crumbs.

Honey can be substituted for light corn syrup

Bourbon can be substituted for rum

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