A Christmas Sweet

It's December--time to make the rum balls!  Midnight Rum Balls have been one of Mark's favorite Christmas treats ever since I found the recipe in a magazine when we were newlyweds.

Ingredients:
     1 package chocolate wafer cookies, finely crushed
     1/2 cup confectioners sugar
     1 cup finely chopped walnuts
     3 tablespoons cocoa
     2 tablespoons light corn syrup
     1/3 cup rum
     granulated sugar

I use a food processor to crush the cookies into crumbs and to chop the nuts finely.



 

Put the wafer crumbs, confectioners sugar, nuts and cocoa into a bowl and mix well with a spoon.

Add the corn syrup and the rum. 



Mix well with a spoon until blended.  Chill in refrigerator for 10 minutes.

Shape into balls, wetting hands slightly if hands become sticky.  (I use a metal teaspoon to get a bit of dough and then roll it in my palms.)  Roll balls in granulated sugar. Store covered in a cool place. 

These taste better the next day after the flavors have time to meld.  I've also used different liquers with success but always seem to come back to the rum.  The recipe is supposed to make 48 one-inch balls but I usually get less, about 30 or so 3/4 inch balls--maybe because I grind the cookies into such fine crumbs in the food processor. 

Making these Midnight Rum Balls has become a Christmas tradition in our home--they're easy, tasty, and different than the typical Christmas cookie.  Enjoy!