"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rum Balls Recipe

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This recipe for Rum Balls, by , is from Christmas Cookie Exchange Cookbook- 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melissa Kaufman


1 (12oz) box of Nilla Wafers
1 c. powdered sugar (plus ~ 1 cup for rolling)
1 c. brown sugar
2 TBSP cocoa powder
1/4 tsp salt
3 TBSP light corn syrup
1/4-1/2 c. rum
1 c. pecans (optional)

1. Smash, bash, or food process the Nilla Wafer cookies; it is fine if there are still small pieces of cookie in the mix.

2. Combine the ground Nilla Wafers, powdered sugar, brown sugar, cocoa, salt and pecans (if desired) in a large bowl or mixer.

3. Add the corn syrup. Add a 1/4 cup of the rum and mix well. At this point, check the consistency; the dough needs to be wet enough to be rolled into balls, but not too wet or it will be too sticky and gooey. Slowly add the other 1/4 cup of rum, until desired consistency is reached. Mine only took 1/2 the second 1/4 cup of rum.

4. At this pint, you can chill the dough in the refrigerator for a few hours or even overnight, which allows for the rum to really reach its full potential in the dough.

5. When ready to roll your rum balls, use a spoon or cookie scoop and roll. 1 " balls, then roll in powdered sugar.

6. Enjoy




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