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home > recipes > candy / snacks > rum balls 2
2 Tablespoons cocoa Confectioner's sugar 2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box), easily crushed in a food processor or blender 1 Cup finely chopped pecans or walnuts 3 Tablespoons light corn syrup 1/4 Cup rum or bourbon Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the balls in it to coat. Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil, but this is very time consuming. Makes about 36.

Rum Balls 2


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list all recipes for CANDY-SNACKS (223)
list all recipes by RCOEN (260)


   

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(posted February 1, 2008)

2 Tablespoons cocoa
Confectioner's
sugar
2 1/2 Cups finely crushed
vanilla wafers (most of a 12-oz box), easily crushed in a food processor or blender

1 Cup finely chopped pecans or walnuts
3 Tablespoons
light corn syrup
1/4 Cup
rum or bourbon

Into a large bowl,
sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the balls in it to coat. Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month.

They can also be wrapped in
plastic wrap or foil, but this is very time consuming. Makes about 36.


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