| 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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