| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candy | 36 | Servings | |
INGREDIENTS
| 2 | tb | Cocoa |
| Confectioner's sugar | ||
| 2 1/2 | c | Finely crushed vanilla wafers (most of a 12-oz box); easily crushed in a food processor or blender |
| 1 | c | Finely chopped pecans or walnuts |
| 3 | tb | Light corn syrup |
| 1/4 | c | Rum or bourbon |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless) Date: Tue, 14 Sep 1993 16:07:00 GMT I got this from the EAT-L mailing list: Here's the long ago promised Rum Ball Recipe. I usually make it during the first week of December to give it enough time to cure. I do mail some out to friends in a tin, therefore I usually double or triple this recipe: Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the balls in it to coat. Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil, but this is very time consuming. Makes about 36. Linda Gross, Springfield, Va. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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