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Rum Balls Recipe
Rum Balls Recipe photo by Taste of Home

Rum Balls Recipe

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4.5 55
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

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.

Reviews for Rum Balls

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (4)
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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."

MY REVIEW
Reviewed Dec. 1, 2014

"Gotta be honest - to save others the work. This recipe did NOT work at all. Could NOT taste the rum at all, recipe needs twice as much rum to even get a hint of the flavor of rum. Since you have to add more rum, you have to add more cookie crumbs - otherwise the rum-balls are too gooey. I had to drive to the grocery store to get another box of cookies! The recipe has other problems, it says ground pecans - NOT good to grind them because their flavor and texture is lost in the dough. I thought this would be a simple recipe, but it took hours to make this recipe! Having to crumble the cookies, plus I had to keep adding and adjusting the recipe, and after all was done, still could barely taste the rum - hard to get the right mixture of dry ingredients and wet - the cookies don't taste like good rum-balls should. I've had MUCH better rum-ball recipes. Also, the amounts of ingredients in the recipe wouldn't yield anywhere near 3-1/2 doz. even if you make the rum-balls small. In my book - this one's a flop."

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