Rum Or Bourbon Balls

14
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"A classic staple at our house around the Holidays. It is by far one of our favorites. I used to make 2 batches; 1 with rum, 1 with bourbon. Also, I did half of each batch with cocoa dust and the other powdered sugar. And, very important - for the best flavor ... make sure that these are made a a couple of weeks ahead of the holidays to develop all the flavors. They are absolutely my favorite Christmas Cookie."

Original recipe yields 14 servings
OK
  • COATING

Nutritional

  • Serving Size: 1 (59.6 g)
  • Calories 209.9
  • Total Fat - 5.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0.3 mg
  • Sodium - 39.2 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 1 g
  • Sugars - 19.2 g
  • Protein - 1.9 g
  • Calcium - 13.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Base ... I prefer to use my food processor to grind up the wafers and the nuts; however, you can use a large ziploc bag and a rolling pin; but it takes a bit of work. Mix everything together in a large bowl. And, depending on the altitude and the humidity ... you may need to add a bit more bourbon or rum; or even corn syrup to get the balls to stick together well. YOU DO NOT want a wet batter, it should be very dry.

Step 2

With bourbon I prefer to add pecans; but with rum (I just use a white rum), I prefer walnuts. But don't be afraid to mix it up.

Step 3

Balls ... I use a small melon baller to get the same size each time, but that is not necessary. Add the mix to the palm of your hand - roll, squeeze, and roll again to make a nice size ball. It takes a minute so, take the time to do it right.

Step 4

Coating ... Roll each ball in either a small bowl of powdered sugar or cocoa. Transfer to a sealed contained (like tupperware), and let them rest 1-2 weeks for the best flavor. Then ENJOY!

Tips & Variations


No special items needed.

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