I think these are quite easy. But don't eat and drive!
Rum Balls
1 1/2 cups toasted pecans, finely chopped (hazelnuts,
walnuts, or almonds can be used, but pecans are the best)
1 1/4 cups finely crushed shortbread or vanilla wafer
cookies (I used Keebler)
1/2 cup confectioners sugar (powdered)
2 tablespoons cocoa powder (regular unsweetened cocoa
powder, the kind that comes in the can)
2 tablespoons light corn syrup
1/4 cup rum (OR 1 T rum flavoring)
Process the vanilla wafer cookies or shortbread cookies in
the food processor until finely ground. Add the 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).
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Christmas cookie recipes...and other Christmas goodies
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