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Rum flavor comes through nicely in these traditional, soft Christmas cookies. Roll half in powdered sugar and the other half in crushed vanilla wafers for visual appeal. —Audrey Larson, Bloomington, Minnesota
This recipe is:
Diabetic Friendly
Nutritional Facts 1 rum ball (calculated without additional sugar and wafers) equals 61 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 21 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Rum Balls in Taste of Home Christmas Annual Annual 2010
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Reviewed on Mar. 18, 2013 by Sally_S
I don't know how this rexipe can be considered diabetic friendly, like it so designates. My diabetic diet specifically says that alcohol is not allowed, nor is refined sugar (the recipe uses powdered sugar, which is refined), nor is honey allowed. The vanilla wafers have a considerable amount of sugar in them too. A diabetic eating these would go into sugar shock in no time!
Reviewed on Jan. 11, 2013 by lilmccrea
I used to wait for christmas for my father in law to make rum and bourbon balls. Sorry dad...I can make my own now! These are fantastic, especially after a few days of the flavors melding. I'm going to substitute almonds next time because thatis what dad makes and I am partial to his rum balls.
I used to wait for christmas for my father in law to make rum and bourbon balls. Sorry dad...I can make my own now! These are fantastic, especially after a few days of the flavors melding. I'm going to substitute almonds next time because that
is what dad makes and I am partial to his rum balls.
Reviewed on Dec. 24, 2012 by CaptBillyWhizbangs
I didn't have vanilla wafers on hand, so I used ginger snaps. And Malibu Rum. I'm sure they will be a big hit at the Christmas Eve party.
I didn't have vanilla wafers on hand, so I used ginger snaps. And Malibu Rum. Very tasty!!
Reviewed on Dec. 16, 2012 by KeeKeeDee
These are very tasty. I can't stop eating them. I made two changes: I toasted the pecans and only used a 1/2 cup of confectioners' sugar. After about two hours, the rum balls absorbed the sugar and crushed wafer coatings so I will re-roll them. I will make a double batch the next time I make them.
Reviewed on Dec. 13, 2012 by elsnana
Just made these & they are very good, however I wasn't expecting them to take so long to make! I don't have a food processor & I couldn't buy vanilla wafer crumbs, so I ended up using my blender. It worked, but I had to do it in batches. Also 1 box of vanilla wafers wasn't quite enough crumbs, so I used a few extra pecans, which I also had to grind in my blender & a few graham crackers. There didn't seem to be enough liquid to make the balls stick together.. they were too dry, so I added about 1-1 1/2 tbsp of extra water. That worked well & I was able to form the balls without them crumbling. I only rolled 1/2 in icing sugar & left the rest plain. I probably wouldn't make them again as they were too labor intensive & I have carpel tunnel which makes forming the ball difficult.
Reviewed on Dec. 13, 2012 by sandicvs
They are awesome!! Best of all they are good for my husband he is diabetic. I made them last Christmas and planning on making them this Christmas.
Reviewed on Dec. 11, 2012 by Tamelastar
I Love this recipe! The family enjoyed them. They were a big hit! I used Vanilla flavored Rum. I will be using this recipe every year!
Reviewed on Nov. 24, 2012 by awhaley
Big hit every time. I experiment with different cookies, nuts, and, liquors. The alcohol content of your liquor can make a difference in how dry the cookie ends up, especially if you're like me and let them sit (either in cold garage or freezer) for longer than 3 days.
Reviewed on Feb. 01, 2012 by Pitagal
I made them for a Bake Sale & they sold quickly! Several people asked for the recipe. When rolling them into balls, I had to add another small "splash" of rum as they were drying out a little bit. That made it easier to continue forming the balls.
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