Rum Balls

Hey there, time traveller!
This article was published 24/12/2011 (5130 days ago), so information in it may no longer be current.

Winnipeg’s Susan Hendricks sent in some favourite recipes from her 93-year-old mother, who lives in Ottawa and whose children, grandchildren and great-grandchildren still fight over her Christmas baking. Susan recently made a photo-cookbook of her mom’s favourite recipes, which is a terrific idea. She sent me some of its pages, and I picked the rum balls.

As we end our Twelve Days of Cookies, I’d like to thank everybody who took the time to write in with family favourites. I’d also like to wish everyone a happy — and delicious — holiday.

Rum Balls

250 ml (1 cup) icing sugar
114 g (1/2 cup) butter, softened
125 ml (1/2 cup) nuts (walnuts, pecans or almonds), finely chopped
125 ml (1/2 cup) raisins, finely chopped
30 ml (2 tbsp) coconut
30 ml (2 tbsp) cocoa
30 ml (2 tbsp) rum
sprinkles, chocolate sprinkles, chocolate flakes, or coconut for rolling

In a medium bowl, cream together sugar and butter. Add nuts, raisins, coconut, cocoa and rum and stir until combined. Chill for about 1 hour. Form into balls and roll in sprinkles, place on cookie sheets lined with wax paper, and chill again until firm. Store in an airtight container in the fridge.

Taster’s notes: Very easy and very tasty.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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