Rum Balls

Rum Balls
Makes about 40 balls

1/2 lb. Nilla Wafers
2 Tablespoons sweet cocoa
1 cup powdered sugar
1 cup pecans, finely chopped
1/2 cup light corn syrup
1/4 cup rum

Grind wafers very fine. Mix in dry ingredients. Add nuts, corn syrup and rum. Stir until totally combined.

Roll into balls 1 inch in diameter. Coat hands with powdered sugar while shaping. Let stand an hour before serving.

Keeps for several weeks in the refrigerator in an airtight container.

This entry was posted in ALL RECIPES, Desserts & Sweets, Holiday Favorites and tagged , , , . Bookmark the permalink.

3 Responses to Rum Balls

  1. Barbara Marrin says:

    My mother made these cookies when I was a teenager. She sprinkled brandy (ours were ‘brandy balls’ but with the same ingredients otherwise). Our entire family LOVED them but she lost the recipe (newspaper clippings stuffed in envelopes and the whole Christmas envelope vanished!) despite her being a fastidious housekeeper in every other respect. I’m so grateful to find the recipe, I’m making them right now (we had no brandy so I’m using rum this time) so to soak up the moisture before the herds arrive for dinner Christmas Eve. Thank you again for this delightful recipe from my youth!

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