Thursday, April 24, 2014

Rum Balls, aka “Mommy’s Little Helpers”

December 16, 2012 by  
Filed under Anna, Featured, Recipes

Hi everyone! I’m Anna, the resident officer of the Grammar Police (Blog Editor). I was encouraged to share with you a  few recipes that I shamelessly promoted on Facebook. This is one of my favorites that my mom made every year when we were kids. We (the kids) weren’t allowed to eat them and now I know why! These are no-bake cookies, so the alcohol does not cook out. They are potent little buggers, too. I like to call them “Mommy’s Little Helpers” because not only do I get to have a splash of alcohol free of judgment, but I get to pound on things and relieve stress while I make them.

 

Rum Balls ready to go in the freezer

Rum Balls ready to go in the freezer

 

Rum Balls (aka “Mommy’s Little Helpers)

Ingredients:

  • 3 C crushed vanilla wafers
  • 1 C crushed pecans (or other nut of your choice)
  • 3 Tbsp cocoa
  • 3 Tbsp light corn syrup
  • 1 C confectioners sugar
  • 1/2 C rum (your choice – I like Cruzan dark)
  • 1 Tbsp butter (leave this in the fridge, you won’t need it until later)
  • extra confectioners sugar or cocoa, for rolling

To crush your vanilla wafers and nuts, put them in a ziploc bag and seal it. Grab your rolling pin and smash away. You want them still chunky, so don’t pulverize them or use a food processor. 3 C is almost the whole box of vanilla wafers, but not quite.

Place your crushed vanilla wafers and nuts in a large bowl. Add all the remaining ingredients, except for the butter and extra confectioners sugar. Mix until everything is well incorporated. It will look like a big, sticky mess. Cover your bowl and stick it in the fridge for an hour or two.

Once your dough is thoroughly chilled, remove it from the fridge. Place a piece of parchment on your counter, for setting your cookies on. This next step will sound weird, but do it anyways. Take the cube of cold butter and rub it on the palms and fingers of your hands, leaving a thin coat all over your hands. This will keep the dough from sticking to your hands. You may need to re-coat periodically. Roll the dough into roughly 1 inch balls, setting each on the parchment paper. When all the dough is in balls, wash the butter off of your hands and dry your hands thoroughly. Throw the remaining butter away (if you have a better method to keep the dough from sticking to  your hands, let me know in the comments!).

Put a little bit  (1/2 C or so) of confectioners sugar in a small bowl. Roll each ball in the confectioners sugar until you have a thin layer. If you prefer your balls to be monotone, you can use cocoa, instead. Place your cookies in an airtight container and keep them in the freezer. That way you can literally chill out while you eat them :) .You probably won’t have to share with your kids, either, as they won’t like them. And don’t drive if you eat more than a few!

You have the recipe now, so go make your own. I’m not sharing mine.

Did you try it? Does your family do it differently? Share your thoughts!

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Comments

6 Responses to “Rum Balls, aka “Mommy’s Little Helpers””
  1. Tara says:

    I am making these tomorrow!!
    YUM

  2. Wendy says:

    I need to make these. Thanks for the disclaimer! Sailor Jerry!! hahaha

  3. VanessaW says:

    Anna, my hubby and I read the recipe and he wants me to make them…not for anything else but the rum used in the recipe. LOL…we will be trying these very soon. Thanks for sharing!

    • AnnaB says:

      We visited the distillery in St. Croix several years ago; we love Cruzan. Any kind of rum will work, but Cruzan is usually what I have on hand. They are pretty good with spiced rum, too!

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