Spiced Rum Pecan Cookie Balls Food

PECAN-RUM BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan).
• In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan.
• Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly.
• Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly.
• Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour.
• In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows.

HOLIDAY RUM BALLS

Steps:

• In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

SPICED RUM PECAN COOKIE BALLS

Steps:

• 1. Preheat oven to 300'F
• 2. In a medium mixing bowl sift flour, salt and baking powder.
• 3. In a small mixing bowl, cream butter and sugar together with a hand mixer.
• 4. Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
• 5. Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
• 6. Stir in your pecan pieces until completely incorporated.
• 7. Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
• 8. Bake for about 21-25 minutes, until they are lightly golden.
• 9. Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
• 10. These cookies do not freeze well, and are good for about 3-4 days in an air tight container.

PECAN RUM BALLS (A NO BAKE RECIPE)

Steps:

• In a medium microwave-safe bowl, melt the chocolate chips using the Melt function or cooking at 50% power for 1 minutes, then in 20 second increments, stirring in between, until the chocolate has melted and is smooth.
• Stir the sugar and corn syrup into the melted chocolate to combine. Stir in the rum and mix until it is fully incorporated.
• Stir in the vanilla wafers crumbs and graham crackers. Cover and chill in the refrigerator until firm (at least 1 hour).
• Scoop out bite-size balls approximately 1-inch diameter (note: using a 1 tablespoon cookie scoop for this is highly recommended) and roll between your palms to make them into smooth balls.
• Roll them in the diced pecans. Store in a sealed container. The flavor deepens after making so may be made a week before planning to eat them or giving them as gifts.

SPICED RUM BALLS

Steps:

• Combine nuts, crumbs, honey, and rum.
• Chill about 15 minutes.
• Roll into small balls.
• Roll in powdered sugar to coat.
• Let sit a day or so before serving.
• Remind people that there is indeed booze therein, because, you know, there is.

CLASSIC RUM BALLS RECIPE

Steps:

• Place toasted pecans in a food processor and process until fine. Be careful not to process so much they turn into pecan butter. Remove the pecans from the food processor.
• Add the vanilla wafers to the food processor and process until finely ground.
• Add the pecans back into the food processor along with the powdered sugar, cocoa, corn syrup, vanilla and rum. Process until mixture is thick and combined.
• Scoop 1 tablespoon size balls and roll between your hands. Roll in additional cocoa powder and/or powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.

PECAN RUM BALLS - JINGLE BELL RUM BALLS

Steps:

• Mix together the rum and lemon juice. Set aside.
• Mix together the butter and powdered sugar.
• Pour the rum and lemon juice mixture in the powdered sugar/butter mix.
• Stir until combined. Fold in the pecans.
• Shape into 1-inch balls.
• I like to use an ice cream scoop so they are all the same size.
• Roll in sprinkles if desired.
• Place in the refrigerator and let chill for 1 hour.
• Enjoy!

20 EASY RUM DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rum dessert in 30 minutes or less!

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.