Boozy cookies perfect for pirate exchange
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Hey there, time traveller!
This article was published 18/12/2018 (2811 days ago), so information in it may no longer be current.
Start to finish, these potent treats can take as little as eight minutes to make, and they taste even better in a day or two.
Make Ahead: The rum balls can be stored in an airtight container at room temperature for up to five days; they may need a renewed dusting of confectioners’ sugar.
Rum Balls
Servings: 30-35 pieces
Ingredients
375 ml (1½ cups) finely crushed vanilla wafers (from about 50 cookies)
60 ml (¼ cup) dark rum
60 ml (¼ cup) honey
500 ml (2 cups) finely ground walnuts
Confectioners’ sugar, for dusting
Combine the vanilla wafer crumbs, rum, honey and walnuts in a medium bowl, until thoroughly blended.
Shape into balls about 2 cm wide. Dust completely with a light coating of confectioners’ sugar. (If you plan to freeze them, do not dust until they are defrosted.) Place in individual candy-size paper cups.
Adapted from a 1970s Bacardi rum recipe booklet.
— Washington Post