Simple Savory & Satisfying: Easy Rum Balls

Friday, December 16, 2011

Easy Rum Balls

I made these rum balls for the very first time last year and absolutely fell in love with them. So much so, that they've been added to my annual Christmas baking list. They are quick and easy, require no baking, and taste divine--if you like the taste of rum. The longer these cookies sit, the stronger the rum flavor becomes. This year I decided to make one batch with the dark rum as I usually do and another batch with coconut rum. Next year I can't wait to experiment with more flavors.

Rum Balls

Ingredients:

1 cup walnuts
2 cups Voortman vanilla wafers, coarsely chopped
2/3 cup powdered sugar, plus extra for rolling
3-4 tablespoons dark rum (or any other flavor of rum)
¼ teaspoon light corn syrup

Directions:

Place walnuts, wafers, and powdered sugar in your food processor. Pulse a few times until the ingredients are well mixed. Be careful not to turn the wafers or nuts into powder. Add 2 tablespoons of rum and corn syrup. Pulse 2 to 3 times. Add the last 1-2 tablespoons of rum.* Pulse until well mixed.

Lightly coat your work area and hands with powdered sugar. Roll dough into walnut-sized balls. Coat balls in powdered sugar and place on cookie sheet. Refrigerate for a half hour. Store your rum balls in an air tight container in the fridge. Recipes yields about 1 1/2 dozen.

You can also use chocolate wafers or coat your rum ball in unsweetened cocoa, melted chocolate, or chopped nuts.

*After 3 tablespoons of rum, your dough will still be crumbly but will stick together easily. 4 tablespoons makes the dough wet and the rum taste a lot stronger.