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.