September 22, 2017

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Rum Balls

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 come to the end of 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

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Hey there, time traveller!
This article was published 23/12/2011 (2099 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 come to the end of 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 with sprinkles are the final recipe in this year's series of Christmas cookies.

BORIS MINKEVICH / WINNIPEG FREE PRESS

Rum Balls with sprinkles are the final recipe in this year's series of Christmas cookies. Purchase Photo Print

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.

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