December Cookies: Rum Balls

Posted by Kristin Camplese on 12/15, 2011 at 03:30 PM

Makes about 3 dozen.

Ingredients

2 cups vanilla wafer crumbs, from a 9 oz. box (I do this in the food processor)
2 cups toasted pumpkin seeds, finely chopped (or other nuts … I do this in the processor too)
4 tsp light corn syrup
Pinch of salt
2 generous shot glasses of good quality rum (I used a pure cane sugar rum)
1 1/2 cups of powdered sugar

Directions

Combine vanilla wafer crumbs, chopped pumpkin seeds, corn syrup, and salt. Stir in rum. If mixture is too dry, you may need a bit more rum. It should be clumpy, so you can roll into balls.

Put powdered sugar on a plate.

Taking about 1 heaping teaspoon of the rum ball mixture, roll into a ball using the palms of your hands. Drop into powdered sugar and coat well. Place onto a parchment lined baking sheet and repeat with remaining rum ball mixture. When finished, place rum balls in a ziploc bag and store in the refrigerator. They are best if made up ahead and allowed to “ripen” for a few days (my grandmother’s words).

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