 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Gingersnap crumbs and chocolate wafer crumbs form the base of these truffle-like cookies, coconut and ground pecans provide the texture, and dark rum contributes the distinctive flavor. Rum balls are a popular Christmas treat in Australia, New Zealand, Canada, the United States, and a number of countries in Eastern Europe. These treats are a snap to make. And the longer they sit, the better they taste! Ingredients:
2 cups gingersnap crumbs |
2 cups chocolate wafer crumbs |
1 1/2 cups sifted powdered sugar |
1 cup flaked coconut |
1 cup ground pecans, toasted |
1/3 cup pitted dates, chopped |
1/3 cup dark rum |
3 tablespoons light corn syrup |
2 tablespoons butter or margarine, melted |
1 teaspoon vanilla extract |
additional powdered sugar or gingersnap crumbs |
Directions:
1. Position knife blade in food processor bowl; add first 6 ingredients. Process until blended; add rum and next 3 ingredients. Process until mixture holds together.
2. Shape into 1 1/4 balls. Roll balls in additional powdered sugar or gingersnap crumbs. Repeat rolling procedure.
3. Note: If Royal Rum Balls are made ahead, reroll balls in powdered sugar or gingersnap crumbs before serving to freshen the coating.
|
|