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.