Makes about 40 balls
INGREDIENTS
1/2 lb. Nilla Wafers
2 Tablespoons sweet cocoa
1 cup powdered sugar
1 cup pecans, finely chopped
1/2 cup light corn syrup
1/4 cup rum
METHOD
Grind wafers very fine. Mix in dry ingredients. Add nuts, corn syrup and rum. Stir until totally combined.
Roll into balls 1 inch in diameter. Coat hands with powdered sugar while shaping. Let stand an hour before serving.
Keeps for several weeks in the refrigerator in an airtight container.
My mother made these cookies when I was a teenager. She sprinkled brandy (ours were ‘brandy balls’ but with the same ingredients otherwise). Our entire family LOVED them but she lost the recipe (newspaper clippings stuffed in envelopes and the whole Christmas envelope vanished!) despite her being a fastidious housekeeper in every other respect. I’m so grateful to find the recipe, I’m making them right now (we had no brandy so I’m using rum this time) so to soak up the moisture before the herds arrive for dinner Christmas Eve. Thank you again for this delightful recipe from my youth!
Hi Barbara ~ I hope you had happy holidays and enjoyed the Rum Balls! They’re definitely a family favorite. I’m gonna try them with Brandy next time!
We did, they vanished in no time! Guess next time I’ll have to make a double batch!