Ginger rum balls

Lynnda Cloutier


Rum, ginger and pecans. A great combo for holiday entertaining.Source: Unknown

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about 9 ounces good-quality purchased gingersnaps
1 cup pecans
1 cup powdered sugar, plus powdered sugar on a plate for dusting the finished balls
1/4 cup spiced rum
3 tablespoons honey

Directions Step-By-Step

in a food processor, finely grind the gingersnaps. You should have 2 cups. Transfer them to a bowl.
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
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.
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.

About this Recipe

Course/Dish: Cookies