From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 14 Sep 1993 16:07:00 GMT
I got this from the EAT-L mailing list:
Here's the long ago promised Rum Ball Recipe. I usually make it during
the first week of December to give it enough time to cure. I do mail
some out to friends in a tin, therefore I usually double or triple this
recipe:
2 Tablespoons cocoa
Confectioner's sugar
2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box), easily
crushed in a food processor or blender
1 Cup finely chopped pecans or walnuts
3 Tablespoons light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix
in remaining ingredients. Form the mixture into 1-inch balls with your
hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the
balls in it to coat. Store in a tin for at least 1 week before giving
them away. These cookies will mellow with age and will keep up to 1 month.
They can also be wrapped in plastic wrap or foil, but this is very time
consuming. Makes about 36.
Linda Gross
Springfield, Va.
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