| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1/3 |
c |
Dark rum |
| 1/3 |
c |
Rolled oats |
| 2 |
c |
Powdered sugar |
| 3 |
tb |
Cocoa powder; unsweetened |
| 2/3 |
c |
Walnuts; toasted, chopped |
| 2/3 |
c |
Raisins; golden |
| 2/3 |
c |
Coconut; shredded |
| 1/4 |
ts |
Nutmeg; ground |
| 1/4 |
ts |
Cinnamon |
| 1/3 |
c |
Butter; melted, cooled |
| 3 |
tb |
Sugar |
INSTRUCTIONS
DESCRIPTION: These fruity, spiced rum balls mellow with age. Combine rum
and oats; cover and set aside one hour. Add all remaining ingredients
except granulated sugar. Cover and refrigerate 1 hour. Roll teaspoons of
the mixture into 1-inch balls. Roll balls in sugar, coating generously.
Store in airtight container 24 hours before serving. Store airtight at room
temp 10 days, freeze for 3 months.
Posted to MC-Recipe Digest V1 #953 by Nancy Berry <nlberry@prodigy.net> on
Dec 11, 1997
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