Spiced Rum Balls

Serves: Eight | Prep: 10 min | Cook: 0 min

Ingredients:

Spiced Rum Balls:
20 ginger snap/nut cookies
1 cup raw pecans
1 1/4 cup powdered/icing sugar
6 Tbsp spiced rum

Directions:
Line two baking trays with baking paper. Place 3/4 cup powdered sugar onto one of the prepared trays.

In a food processor add cookies and pecans, process until finely crushed. Add 1/2 cup powdered sugar and the spiced rum, pulse until combined.

Using a Tablespoon measure, roll dough into a ball, then roll into powdered sugar until completely coated. Transfer onto the other prepared tray, continue with the remaining dough. Refrigerate for at least an hour before serving.

Can be stored in an airtight container in the refrigerator for two weeks.

More Recipes:
Christmas Cookie Box