Alex’s Spiced Rum Balls
Every year at Christmas, I make Alex’s Spiced Rum Balls. Alex is a wonderful cook and he grew up in the kitchen with his nonna and me. He especially loves to create pasta. We will share some of his techniques and recipes in a few posts. He also spent a lot of time with his granny Erika. This is Granny’s recipe but I named this version after my son Alex who loves spiced rum. My father-in-law Joe would always sneak in a bit more rum when she made the recipe. I tweaked this version for Alex because he loves Spiced Rum.
The best main ingredients for these cookies.
The dough comes together beautifully and it is not sticky.
Now roll them in the sugar.
A lot of good cheer!!
Alex's Spiced Rum Balls
Ingredients
- 3 cups finely crushed vanilla wafers the package
- 1 1/2 cups confectioners' sugar icing sugar
- 1 1/2 cups chopped walnuts sometimes I use pecans
- 4 tbsp dark corn syrup
- 1/2 cup spiced rum plus 2 tbsp water
- 4 tbsp cocoa
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 4 tbsp white sugar for rolling
Instructions
-
Crush vanilla wafers ( I use a food processor, but a rolling-pin and a plastic bag will work)
Add the confectioners’ sugar, nuts and cocoa to the crumbs. Add spices.
Add corn syrup and rum. Mix well with a wooden spoon.
Use a 1/2 a tablespoon scoop to measure out the dough. You might want to have a small bowl of water to wet your hands and roll, but this dough is fabulous. It doesn’t stick to your hands.
Roll the dough into balls and roll them in the sugar.
Place the shaped dough on pans lined with wax paper.
Instead of the sugar, you can roll the balls in chopped nuts.
Put them in the refrigerator for two hours and then in air tight containers and freeze them.
Take out as needed, but beware they are perhaps, even better as frozen treats.
Published by