Surprise! I did get to make some cookies this year. True, maybe these unbaked balls are not cookies in the strictest sense, but they were part of the 12 Days of Cookies in 2002. Plus, these sorts of recipes are the closest I can get without an oven.
The taste is kind of like raw cookie dough, with the slightly boozy flavor associated with the usual vanilla extract turned up to 11 with the addition of rum. Also like cookie dough, licking the remainders off the bowl (and my fingers) proved addictive.
I can't report yet how the balls themselves taste, as they need to mature for a couple of days before consumption, sort of like a fruitcake. I'll let you know later if they are a success!
Cookie Tip #16: If you plan to give homemade cookies as gifts, plan on finding some pretty tins to present them in. To keep the cookies from getting covered in each others' crumbs, pick up some cupcake papers to keep each variety separate. Alternatively, it's cute to put each variety in its own clear or decorative cellophane bag (they often sell them in a prominent place with other Wilton baking stuff at craft and discount stores during the holidays, but you can always find them by the cake decorating supplies) and then pile the bags in a gift basket.
Holiday Rum Balls
Source: Lynn Kearney of Food Network Kitchens
Yield: 3 dozen balls (but we only got 2 dozen)
- 2 cups fine vanilla wafer crumbs
- 1 ½ cups confectioner's sugar, divided
- ½ cup walnuts, toasted and chopped fine
- ¼ cup plus 1 tablespoon dark rum
- ¼ cup dark corn syrup
- 2 tablespoons butter, melted
In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.
Download Holiday Rum Balls into MacGourmet.
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