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.
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/CANDY
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