12 days of Christmas Cookies: Day 8
These little treats contain three of my favorite ingredients (sugar, cocoa and rum) and places them into a cookie. Rum? In Cookies? It’s like I’ve died and gone to liquor heaven. And since these are no-bake cookies, the alcohol doesn’t burn off. Can life get any better? I think not.
Since there’s still alcohol in the cookies, one might wish to avoid handing these out to kids. Not that I think that there’s enough alcohol to do any damage to the kids, but rather because I think the adults need their own cookies. Let the children have their sugar cookies and rice krispie treats. We have our rum balls.
One could easily replace the rum with any number of other alcoholic beverages. I’d recommend bourbon, vanilla vokda or cinnamon schnapps. However, I personally like the rum because it allows me to use my favorite brand of rum – Sailor Jerry’s (or as I refered to it recently, “The breakfast of Champions).
- 1 1/2 cups pecans
- 1 1/4 cups (vanilla wafer cookies
- 1/2 cup powdered sugar, sifted
- 1 teaspoon cinnamon
- 1 teaspoon cardomom (optional)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 1/4 cup spiced rum
- Powdered sugar and sweetened cocoa powder, to garnish
Preheat oven to 350 degrees F.
Place the pecans on a baking sheet, place in the oven and toast for about 8 minutes.
After cooling, chop the pecans with either a knife or place in a food processor. Transfer to a large mixing bowl.
Gronud the vanilla wafers by either placing them in a plastic bag and smashing the bejesus out of them with a mallet, or place them a food processor and pulse into fine crumbs. Add the crumbs to the bowl with the chopped pecans. Add the powdered sugar, cinnamon, cardomom and cocoa powder and stir until combined. Add the corn syrup and rum and mix well.
Chill the dough for one hour and then shape into 1 inch balls. Place the remaining powdered sugar and the sweetened powdered cocoa into two seperate small bowls. Roll the rum balls in either the sugar or cocoa.
makes 3 dozen