No-Bake Rum Balls (Cookies)
Makes about 2-1/2 dozen cookies
My mother got this recipe years ago from a very good family friend, Russell Evans. Russell moved to Germany in the 1960's and we lost touch. He was an entertainer, a song and dance man, and I understand he made it to German television. Before that, he had some small speaking roles in movies, one of which was with Kirk Douglas. I am certain that Russell passed on quite a few years ago, but he has never been forgotten and neither has this recipe which he fondly called an 'anointed thing', and I agree. Serve these cookies for dessert or a special occasion.
- 1 cup crushed vanilla wafers
- 1 cup confectioners' (powdered) sugar
- 1 cup chopped toasted pecans (see notes below)
- 2 teaspoons unsweetened cocoa
- 2 tablespoons light corn syrup
- 1/4 cup dark rum
- Additional confectioners' sugar for coating
Mix together all ingredients except the last. Roll into 1-inch balls. Roll in the additional confectioners' sugar. Store in a cool place in an airtight container for up to two weeks.
Notes: These cookies are best if made several days before serving to allow time for the flavors to intensify. To toast the nuts, place on a baking sheet and bake in a preheated 350° oven for about 8 minutes or until lightly browned. Alternately, they can be toasted in a dry skillet over medium heat. Either way, watch them closely so they do not burn. Let cool before using in recipe.