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.

DPP_3011
There’s three generations, making rumballs.

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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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