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This recipe is super-easy and requires no baking.

Rum Balls See The Joy of Baking for further instructions and recommendations.

1 1/2 cups (140 grams) toasted pecans, finely chopped (other nuts can be used instead)
1 1/4 cups (120 grams) finely crushed vanilla wafer cookies
1 cup (115 grams) confectioners sugar (powdered or icing)
2 tablespoons (12 grams) cocoa powder (can use Dutch processed or regular unsweetened cocoa powder)
2 tablespoons light corn syrup
1/4 cup rum (preferably dark rum) or bourbon
1/2 cup (100 grams) granulated white sugar


To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Shape into 1 inch (2.54 cm) balls. Pour the granulated white sugar into a small bowl and roll the rum balls in the sugar.

Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.

Serve at room temperature.

Makes about 4 dozen (48 rum balls).

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I use this shortbread recipe for my decorated (iced) holiday cookies. Also from TheJoyofBaking.com.


Shortbread Cookies

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners) sugar
1 teaspoon (4 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt


In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer cream the butter (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Stir in the vanilla extract. Gently stir in the flour mixture until just incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 300 degrees F (150 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out dough to 1/2 inch (1.25 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutters. Place on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 20 minutes, or until cookies are dry but not brown. (The bottoms of the cookie will be lightly browned.) Cool on rack.

For Chocolate Dipped cookies:

4 ounces (114 grams) semisweet or milk chocolate, chopped
1 teaspoon vegetable shortening.

In the top of a double boiler (can use a stainless steel bowl over a saucepan) over simmering water melt the chocolate and the shortening. Dip each cookie into the melted chocolate. Place cookies on parchment lined baking sheet and chill in refrigerator to harden the chocolate.

Icing Recipes

-Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder (can be found at stores that carry cake decorating supplies)
1/2 teaspoon extract (vanilla, lemon, almond) (optional)
1/2 - 3/4 cup (120 - 180 ml) warm water

In bowl of electric mixer beat the confectioners sugar and meringue powder to combine. Add the water and beat at low to medium speed until desired consistency (about 5-7 minutes).

To keep icing soft and shiny add a few drops of glycerin. Color icing using gel pastes by dipping the tip of a toothpick into the food coloring and then mixing it into the icing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover when not in use.

Makes about 3 cups

-- Confectioners' Icing:
(This icing does not dry as hard as the royal icing but has a nicer flavor.)

4 cups (350 grams) sifted confectioners' sugar
4 tablespoons (80 grams) light corn syrup
4 tablespoons water

In a stainless steel bowl over a saucepan of simmering water, place all the ingredients. Stir until the sugar is melted and smooth (this does not take long). Remove from heat. Color the frosting using food coloring pastes or liquids. If the icing is too thick to spread just add a few drops of water until you have a spreadable consistency.

Makes about 3 cups

-- Edited by cc at 14:01, 2005-12-05