Cookies With a Rummy Bite

Joy Of Cooking has these little monsters listed as "Bourbon Balls." I didn't have bourbon on hand so I used dark rum. The result was a potent little ball of rummy-goodness rolled in powdered sugar.

I've made them before. Actually, my husband has made them before and I just helped. They're the perfect bring-to-a-party treat and they went over really well in my office, too. Because these cookies are "no-bake" the alcohol doesn't dissipate. That makes these quite potent, even though you're not using all that much alcohol in them.

You start out with 1 cup of confectioners' sugar and 2 tablespoons of cocoa powder. Whisk them together in a bowl until well combined.

Add in your 1/4 cup of rum (or bourbon).

Then add in 2 tablespoons of light corn syrup.

Stir into the sugar mixture until completely combined. Set it aside.

Crush to a fine crumb, 2 1/2 cups of vanilla wafer cookies. I crushed by hand and then used my Magic Bullet to make a fine crumb. Mix that into the cocoa mixture. At this point you can also put in nuts, dried fruits or anything else that you want into the dough. I didn't do it this time, but crystallized ginger is an excellent mix-in for the rum balls.

When mixing in the crumbs, start with a whisk and then use your hands as the mixture is too thick and difficult for a tool. You'll have to remove the dough from the inside of the whisk. Just giving you fair warning.

Once you add the crumbs to the mixture you need to work relatively fast. This hardens quickly and once it happens, you're done for and have a brick. I'm talking a brick that you can stick in your purse and do serious damage with. That's not good.

Take small pieces of dough and roll between your hands to form a ball. Roll the balls (as you go) in powdered sugar and set on waxed paper. If you store them between layers of waxed paper at room temperature they'll last for up to 3 weeks. If you can make it that long.

These balls of no-bake rum and vanilla wafer offer amazing taste. They're quick and easy to make and 1 batch will give you approximately 60 balls. They make great gifts and while they're traditionally a holiday cookie, you can't go wrong with these any time of year.

You can also make these non-alcoholic. My husband used Sprite instead of rum, but you can really use any kind of liquid that you want.

Rum (Bourbon) Balls

1 cup confectioners' sugar
2 tablespoons cocoa powder
1/4 cup Rum (bourbon)
2 tablespoons light corn syrup
2 1/2 cups vanilla wafer crumbs (approximately 1 box of cookies)
1 cup fruit/nuts/etc (optional)
1/2 cup confectioners' sugar

Whisk together the 1 cup confectioners' sugar and 2 tbs of cocoa powder until well combined. Add in 1/4 cup rum and 2 tbs light corn syrup. Whisk together until completely moistened. Stick in 2 1/2 cups vanilla wafer crumbs and your optional fruit/nuts. Mix together to form a dough. Roll small pieces of dough between your hands and form balls. Roll the balls in 1/2 cup confectioners' sugar. Set on tray (foil or waxed paper lined.). Store in an air tight container between sheets of waxed paper. Can be kept for up to 3 weeks. I dare you to make them last that long.

Happy no-baking!
FatCat