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Rum Balls Recipe

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This recipe for Rum Balls, by , is from Texas Lady Anglers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allene Moore
Added: Sunday, July 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
9 oz vanilla wafer cookies-crushed
2 cups confectioners' sugar
2/3 cup bourbon/rum
1/3 cup corn syrup
1/3 cup unsweetened cocoa
2 cupspbecan bits

Directions:
Directions:
Place wafers in a ziploc bag and crush with rolling pan.
Combine crushed wafers, cocoa and sugar. Add syrup and rum. Stir until well blended. Fold in pecan bits. Let mixture set for 10 minutes. Powder your hands in sugar, spoon 1/2 of a spoon of mixture into your hands and roll into a 1/2 inch ball. Continue process until you have 12 - 13 dozen rumballs. Place in plastic wrap between layers, Sprinkle with confectioners' sugar. Will keep for 1 month in a tightly closed container.

Personal Notes:
Personal Notes:
If you don't want to make the rumball mixture by hand, you can use a food processor to crush and combine. You will still have to roll the balls by hand.

 

 

 

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