Since it is the holiday season I decided that I would share, or rather re-share, another favorite holiday cookie recipe. It is also another pretty simple recipe but eat at your own risk. I originally shared this recipe May of 2008 for a Swashbuckling Pirate Blog Party because I thought it was fitting since it was for Rum Balls and it dealt with pirates.
You do have to be careful though, since they are made with alcohol, they can affect you. I remember the first time Mommy had them; she took them to work and shared them with a co-worker. They were both florists and spent the entire shift laughing and carrying on and having a grand old time making arrangements and eating rum balls. Later in the day, after she was home, Mommy was recalling how great her day was and how the shift just flew by and they both had so much fun.
Baby Boy and I both remarked how that was because they were both tipsy. Mommy adamantly denied being sloshed; she NEVER drank so how could she have been even the slightest bit buzzed. I asked her what she had while she was at work and she remarked that the only thing they had been the cookies. So I further questioned “and what kind of cookies were they?”
She responded that they were Rum Balls as if it were commonplace. I pressed on and asked her what she thought was in the cookie. She said that she didn’t know. I then asked if she thought that maybe, quite possibly, one of the ingredients would be rum, since that is not only in the name of the cookie but she was the one who actually purchase the bottle of rum. Needless to say she never took Rum Balls to work again and decided to limit how many she had during any one time.
Rum Balls - makes 4 dozen
- 2 (12 ounce) packages vanilla wafers, crushed
- 3 cups chopped nuts (walnuts & pecans work well and almonds are great too)
- 1 1/2 cups confectioners' sugar
- 1/2 cup cocoa
- 1 cup light rum
- 1/4 cup and 2 tablespoons light corn syrup
- 1/4 cup confectioners' sugar
- In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar or cocoa.
Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar, cocoa, or crushed nuts before serving.