Yield: 36 Servings
Measure | Ingredient |
---|---|
⅓ cup | Dark rum |
⅓ cup | Rolled oats |
2 cups | Powdered sugar |
3 tablespoons | Cocoa powder; unsweetened |
⅔ cup | Walnuts; toasted, chopped |
⅔ cup | Raisins; golden |
⅔ cup | Coconut; shredded |
¼ teaspoon | Nutmeg; ground |
¼ teaspoon | Cinnamon |
⅓ cup | Butter; melted, cooled |
3 tablespoons | Sugar |
DESCRIPTION: These fruity, spiced rum balls mellow with age. Combine rum and oats; cover and set aside one hour. Add all remaining ingredients except granulated sugar. Cover and refrigerate 1 hour. Roll teaspoons of the mixture into 1-inch balls. Roll balls in sugar, coating generously.
Store in airtight container 24 hours before serving. Store airtight at room temp 10 days, freeze for 3 months.
Posted to MC-Recipe Digest V1 #953 by Nancy Berry <nlberry@...> on Dec 11, 1997