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Rum Balls
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Recipe Information
Description:
A no-bake Christmas treat

Source:
Esther Kelley's daughter

Serves/Makes:30 balls

Ingredients
  • 1 cup (225 ml) fine, dry cookie crumbs (Mom used ginger snaps)
  • 1 cup (225 ml) sifted confectioner's sugar
  • 2 tbsp (30 ml). cocoa (use only if you substitute vanilla wafers for ginger snaps)
  • 1/2 tsp (2 ml). ground cinnamon
  • 1/2 tsp (2 ml). ground ginger
  • 1 cup (225 ml) finely chopped pecans
  • 2 tsp (10 ml). corn syrup OR molasses
  • 1/4 cup (60 ml) dark rum
  • Additional confectioner's sugar and/or crushed pecans for rolling the balls in.
Preparation
  • Combine the first 6 ingredients. Mix well. Stir in the syrup or molasses and rum. Shape into 1 inch balls with hands dusted with confectioner's sugar. roll balls in sifted confectioner's sugar &/or crushed pecans. Store in a covered jar in the refrigerator until ready to serve.
  • Combine the first six ingredients.
  • Mix well.
  • Stir in the syrup or molasses and the rum.
  • Shape into 1 inch balls with hands dusted with onfectioner's sugar.
  • Roll balls in confectioner's sugar or crushed pecans. Store in a covered jar in the refrigerator until ready to serve.
  • Brandy Balls:
  • Replace the rum in the above recipe with 1/4 cup (60 ml) brandy and replace the ginger snaps with vanilla wafers.
  • Follow the same instructions.
Comments
My mother has been gone for several years but we make these every Christmas. Her family came from Finland and it was a tradition with them.

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