Gingerbread Rum Balls Food

GINGERBREAD RUM BALLS

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.

GINGERBREAD RUM BALLS

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.

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!!

BEST RUM BALLS (AMERICA'S TEST KITCHEN)

Steps:

• Place the butter and chocolate in a small saucepan over low heat. When melted, stir until smooth and set aside to cool until warm.
• Meanwhile, combine the wafers, sugar, cocoa, pecans and salt in a large mixing bowl. Note that any lumps can be worked out once the wet ingredients are added.
• Once the chocolate/butter mixture is cooled, transfer it to the bowl of a food processor (no need to wash it after grinding the wafers and nuts). Break the almond paste into small pieces and add it to the chocolate mixture. Process until smooth, about one minute. Add the sour cream and process until well combined, about 20 seconds. Transfer to the large bowl containing the dry ingredients. Add the rum and stir until the mixture is smooth and homogeneous, about two minutes. Refrigerate until firm, at least an hour and up to overnight.
• Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.