Rum Ball Recipe

Dear readers, here is my Christmas gift to you: Sophie’s Great-Grandmother’s Rumball Recipe.  I swear, these are the tastiest, yummiest, bestest Christmas cookies ever, complete with a little alcoholic kick — and they’re also the easiest Christmas cookie I know. You don’t even have to bake them.

  • 2 cups vanilla wafers (I like the Trader Joe’s variety of vanilla wafers)
  • 1 cup pecans
  • 2 Tablespoons dry unsweetened cocoa
  • 2 Tablespoons honey (Great-Grandma Doherty uses corn syrup, but I don’t have that in my pantry, and I have found that honey works just fine)
  • 1/3 cup of brandy (or rum, or bourbon, but not whiskey — I know this from experience)
  • 1/2 cup confectioner’s sugar (aka powdered sugar)

Pulse the vanilla wafers in a food processor until they’re finely crushed. Do the same thing with the pecans.

Then stir everything together in a mixing bowl — everything except the powdered sugar.

Place the powdered sugar in a shallow dish.

Form the dough into little balls, roll each ball in the powdered sugar to coat it with sugar, and then you’re done. It’s that easy.

Great-Grandma Doherty says it’s best to let these sit an hour before eating, but after gathering extensive experimental evidence, Ben has concluded that they’re quite tasty right away.

There’s three generations, making rumballs.


One response to “Rum Ball Recipe

  1. Pey-Lih Littler

    OK, I will have to give this a try….I think I have a bottle of brandy never used, but this will be a good time to open it.

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