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Photo: Lee Harrelson; Stylists: Mindi Shapiro, Ana Kelley Photo by: Photo: Lee Harrelson; Stylists: Mindi Shapiro, Ana Kelley

Royal Rum Balls

Gingersnap crumbs and chocolate wafer crumbs form the base of these truffle-like cookies, coconut and ground pecans provide the texture, and dark rum contributes the distinctive flavor. Rum balls are a popular Christmas treat in Australia, New Zealand, Canada, the United States, and a number of countries in Eastern Europe. These treats are a snap to make. And the longer they sit, the better they taste!

Oxmoor House JANUARY 1995

  • Yield: 3 dozen3 dozen

Ingredients

  • 2 cups gingersnap crumbs
  • 2 cups chocolate wafer crumbs
  • 1 1/2 cups sifted powdered sugar
  • 1 cup flaked coconut
  • 1 cup ground pecans, toasted
  • 1/3 cup pitted dates, chopped
  • 1/3 cup dark rum
  • 3 tablespoons light corn syrup
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • Additional powdered sugar or gingersnap crumbs

Preparation

Position knife blade in food processor bowl; add first 6 ingredients. Process until blended; add rum and next 3 ingredients. Process until mixture holds together.

Shape into 1 1/4" balls. Roll balls in additional powdered sugar or gingersnap crumbs. Repeat rolling procedure.

Note: If Royal Rum Balls are made ahead, reroll balls in powdered sugar or gingersnap crumbs before serving to freshen the coating.

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Royal Rum Balls recipe

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