GINGERBREAD RUM BALLS
Gingerbread rum balls are a fun holiday twist on a traditional rum ball recipe.
Provided by Cheryl Bennett
Categories Desserts
Time 2h30m
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, process gingersnap cookies and walnuts until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor).
- In a large bowl, sift together 1 cup powdered sugar, sea salt, cinnamon, nutmeg and cloves.
- Add cookie/walnut mixture and mix well.
- Stir rum, molasses and honey together in small bowl, then add to cookie mixture. Mix until uniform.
- Chill in the refrigerator for 30 minutes. Combine 1/4 cup sugar and 1 tbsp cinnamon in a shallow bowl and set aside.
- Scoop out tablespoon portions, roll into balls and toss to coat in cinnamon sugar mixture.
- Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 84 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 72 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GINGERBREAD RUM BALLS
This is the perfect recipe to make if you've got crumbs leftover after building a gingerbread house. Or you can use a package of gingersnaps ground up in the food processor or blender. The flavor of rum balls improves after they sit for a couple of days, so plan ahead if you're considering these for a holiday bash. They will last for two weeks or even longer if you store them airtight at room temperature. Rolling rum balls in confectioners' sugar gives you a soft, moist confection while using granulated sugar results in a crunchier texture. And if you'd rather skip the alcohol, you can substitute orange or apple juice for the rum. Just reduce the confectioners' sugar by a tablespoon or two, to taste.
Provided by Melissa Clark
Categories easy, quick, cookies and bars, dessert
Time 30m
Yield About 2 1/2 dozen balls
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
- In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
- Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 8 grams
GINGER RUM BALLS
Rum, ginger and pecans. A great combo for holiday entertaining.Source: Unknown
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. in a food processor, finely grind the gingersnaps. You should have 2 cups. Transfer them to a bowl.
- 2. In the processor, grind pecans, leaving a bit of texture. Transfer the pecans to a bowl with the gingersnaps crumbs. Add the 1 cup powdered sugar, the rum, and the honey and mix thoroughly
- 3. Cover and let stand at room temperature for about 15 minutes, to make them easier to roll. Form the mixture into 1 inch balls. Roll the balls in the powdered sugar on a plate.
- 4. Roll the balls in the powdered sugar on a plate. Transfer to an airtight storage container and hold at room temperature. Balls will also keep for at least 10 days. Roll the balls in more powdered sugar if desired just before serving. Makes about makes about 30 one inch balls.
GINGERSNAP RUM BALLS
Steps:
- 1. take a rolling pin and crush gingersnaps in plastic bag, then add rest of ingredients, form into balls, place in tin can, and let sit for 2 days, then enjoy!!
NO-BAKE GINGERSNAP BALLS
Festive no-bake treats made with crushed gingersnaps, chopped pecans and a generous splash of spiced rum. Perfect for holiday gifting!
Provided by Isabelle Boucher
Categories Desserts
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- In a medium-sized mixing bowl, stir together the crushed cookies, pecans and icing sugar. Stir in corn syrup and bourbon, and mix until combined.
- With lightly moistened hands, shape the mixture into 1-inch balls, then roll in powdered sugar to coat. Transfer to an airtight container and chill for at least 2-3 days before serving.
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