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!

Recipe by Oxmoor House January 1995

Gallery

Lee Harrelson; Stylists: Mindi Shapiro, Ana Kelley

Recipe Summary

Yield:
3 dozen3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living 1995

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