Cocoa Rum Balls: Difference between revisions
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Based on my friend Meredith's recipe. | |||
Makes about 36 pieces. | Makes about 36 pieces. | ||
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* 4 Tablespoons light corn syrup | * 4 Tablespoons light corn syrup | ||
* 1/4 cup + 2 Tablespoons of rum or bourbon | * 1/4 cup + 2 Tablespoons of rum or bourbon | ||
* Additional powdered sugar for rolling | |||
* | |||
== Instructions == | == Instructions == | ||
Latest revision as of 01:35, 18 December 2017
Based on my friend Meredith's recipe.
Makes about 36 pieces.
Notes
A food processor makes crushing cookies and finely chopping nuts a breeze.
Ingredients
- 2 Tablespoons cocoa
- 1 cup powder sugar
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped pecans or walnuts
- 4 Tablespoons light corn syrup
- 1/4 cup + 2 Tablespoons of rum or bourbon
- Additional powdered sugar for rolling
Instructions
- Sift the cocoa and 1 cup of confectioner's sugar into a large bowl.
- Mix in crushed wafers, chopped nuts, .
- Form the mixture into 1-inch balls with your hands. If too crumbly, add slightly more corn syrup and rum.
- Sprinkle 1 cup confectioner's sugar onto a plate and roll balls in it to coat.
- Store in a tin for at least 1 week. Cookies will mellow with age and will keep up to 1 month.