Ready for a boozy, good holiday cookie? Then rum balls are your ticket. Utilizing store-bought cookies in the dough, these are sort of half-homemade and perfectly half assed.
Please welcome the fabulous guest poster Vanessa, on loan from 40licious.
Rating: 1/2 assed
First you get some balls …
This recipe is great on so many levels. You can really customize it for whatever cookies, nuts, garnish and alcohol you have in the house already, or if there’s a strong penchant for, say, ginger snaps in your home over vanilla wafers. OR go ahead and use Oreos and see if we care! (let us know how that turns out, would you?) Also, you don’t have to cook anything. And, people think you’ve gone to a lot of trouble when you bring them over as a party gift.
Here's what you need and how you do it
3 ½ – 4 cups crushed cookies (for the batch shown we used half gingersnaps, half vanilla wafers, which you can buy very reasonably at Trader Joe’s)
1 cup powdered sugar (reserve some for covering the balls)
1 cup chopped nuts (Highly recommending pecans, but again, they’re your balls.)
1/4 cup unsweetened cocoa
2 Tablespoons corn syrup
1/3 cup rum (or bourbon, or, really, whatever else you fancy. Schnapps, anyone?)
In a food processor, grind the cookies finely, and then add sugar, corn syrup, cocoa and blend.
Add chopped nuts and give it another whirl.
Add rum and whirl around again.
The mixture should be the consistency so you can make a 1-inch ball that will just stick together when pressed, but you don’t want it too gloppy. If it’s too dry add more rum, too wet add more cookie crumbs.
Roll balls in reserved powdered sugar and chill.
You can also garnish with pretty much anything else that strikes your fancy!
Crushed candy canes
Coarse sea salt mixed with powdered sugar
Melted white or dark chocolate
(Editor’s note: we don’t have a food processor, so we mixed the cookies in our blender, then transferred them to a large bowl, added the rest of the ingredients, and stirred with a spoon.)
For a printable version of this recipe, click here.
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