Rum Or Bourbon Balls
Recipe: #3198
November 28, 2011
Categories: Desserts, Cookies, Snacks, Christmas, Fathers Day, Game/Sports Day, July 4th, New Years, Picnic, Thanksgiving, Vegetarian, Kosher Dairy, , more
"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."
Ingredients
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- COATING
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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 by Step Method
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
No special items needed.