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Published
about 2 years ago
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Type of cookie: No-bake
48 rum balls, 12 kabobs
Traditionally rum balls are served around the holidays, so I created these cookies as a reminder of the seasonal flavors for cocktail parties any time of year. For an infinite number of flavors, vary the nuts and the toppings. Most dense cookies will work well for this recipe. I usually use the shortbread butter cookie dough in either plain or the chocolate versions. Or if you prefer not to turn on the oven purchase the cookies at a bakery.
Crafts
Extract from
Crazy About Cookies by Krystina Castella
Published by Sterling
Bakers everywhere went crazy over Krystina Castella's Crazy About Cupcakes, and will go completely wild over these 300 clever cookie recipes. The baking phenomenon whips up delicious riffs on the classics and more adventurous offerings (like savory cornmeal olive cookies). There's something for every occasion, from melt-in-your-mouth after-school snacks to fun Christmas cookie constructions. A basics section on doughs, toppings and decoration techniques makes this the cookie foundation every creative foodie needs.
© 2013 Krystina Castella / Sterling · Reproduced with permission.Recipe
Ingredients
- Cookies :
- 2.25 cup finely ground Shortbread Butter Shortbread Butter Cookies, or more as necessary
- 0.75 cup Confectioners Sugar
- 1 cup Pistachios , toasted and ground
- 1 cup Peanuts , toasted and ground
- 0.25 cup Light Corn Syrup
- 0.3 cup Rum or bourbon
- 0.25 cup Dutch-process Cocoa Powder
- Toppings :
- 1â„8 cup Confectioners Sugar
- 0.25 cup shredded sweetened Coconut
- 1/8 cup Cocoa Powder
- 1/8 cup Sesame Seeds
- 0.25 cup chopped Pistachios
- 0.25 cup chopped Peanuts
- Project Cost
- Cheap
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1
Combine the ground cookies, confectioners’ sugar, pistachios, and peanuts.
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2
Stir in the corn syrup and rum, and mix well. Add more corn syrup or cookies as necessary to make a mixture that you can form into a ball.
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3
Divide the mixture in half; add the cocoa powder to one half and form two balls.
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4
Wrap in plastic wrap and chill for 30 minutes. Shape into 1-inch balls.
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5
Roll the balls in one topping per ball or mix and match, pressing them into the surface. Place on bamboo skewers to serve.
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