Show Subscription Form






Rum Balls Recipe
Rum Balls Recipe photo by Taste of Home
Publisher Photo
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
TOTAL TIME: Prep: 40 min.
MAKES:42 servings
TOTAL TIME: Prep: 40 min.
MAKES: 42 servings

Ingredients

  • 2-1/2 cups crushed vanilla wafers (about 75 wafers)
  • 1 cup ground pecans
  • 1 cup confectioners' sugar
  • 2 tablespoons plus 2 teaspoons baking cocoa
  • 1/4 cup rum
  • 3 tablespoons honey
  • 2 tablespoons water
  • Additional confectioners' sugar and/or crushed vanilla wafers

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.

Directions

  1. In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
  2. Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.
Originally published as Rum Balls in Taste of Home Christmas Annual

Reviews for Rum Balls

AVERAGE RATING
(45)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 20, 2015

"These were a big hit at my girlfriends annual Christmas cookie swap! :-)"

MY REVIEW
Reviewed Feb. 18, 2015

"Could you substitute Apple Pie Moonshine in place of rum?"

MY REVIEW
Reviewed Dec. 24, 2014

"Awesome simple recipe. Nilla wafers came in smaller boxes now so account for that,, short of heavy on rum. Will do with walnuts next time around. Good excuse to kick the bowl of excess dough"

MY REVIEW
Reviewed Dec. 6, 2014

"I used a half cup of Amaretto Di Saronno and 1.5 cups ground almonds. Belissima!"

MY REVIEW
Reviewed Dec. 5, 2014

"I have made these on multiple occasions and have never had any issues with this recipe. I do add just a smidge more rum, but the batter still ends up just fine. I have also rolled them in the ground pecans and those end up being the favorite."

Loading Image