Rum Or Bourbon Balls

Prep Time
Cook Time
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"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


  • 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.