Everyone has their favorite Christmas cookie.
Some like the cutout sugar cookies painted like Santa, some like the linzer tortes, some like the little peanut butter ones with the chocolate kiss stuck in the top.
Me, I like the rum balls. There’s just something about these boozy little grownups- only nibbles that fairly screams “Christmas Cheer!” Loudly. And just in time.
Here is my no-cook recipe for rum balls, which I make once a year. I eat most of them by myself. They are ridiculously easy to make, even at the very last minute.
If you prefer, you can make these with bourbon, amaretto or flavored schnapps. Also, if you prefer, you can make these with chocolate wafers. If you don’t like maple syrup, use corn syrup instead. You may also substitute toasted pine nuts for pecans for a more Italian cookie.
For a no-alcohol ball, use apple cider, not rum.
If you must, you can put each ball into a decorative mini muffin-paper for display purposes, but in my kitchen these cookies never make it to the display buffet. My mouth gets in the way.
(More holiday cookie recipes to the right, under ‘Related Content’)
Maple Rum Balls
Makes 3-4 dozen, depending on size. Recipe is easily doubled.
Ingredients
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons dark rum (don’t be afraid to use the good stuff)
2 tablespoons maple syrup (grade B has the best flavor)
3 cups vanilla wafer crumbs (about 1 box minus a handful for snacking, pulsed in the food processor until crumbled but not powdery)
3/4 cup chopped pecans, walnuts or other favorite nut
More powdered sugar for rolling
Directions
In a medium bowl, whisk together powdered sugar and cocoa powder. Stir in rum and maple syrup until combined. Add wafer crumbs and nuts. Stir until combined. Mixture will be sticky.
If needed, add more wet or dry ingredients until you get the right texture — it should sticky enough to come together in a ball, but not gooey or soft.
Put about 1 cup powdered sugar into a shallow dish. Roll the crumb mixture into balls about 1-inch in diameter and drop them in the dish. Toss to coat with powdered sugar. Eat.
If you have any leftover cookies, store them in an airtight container between sheets of wax paper. They’ll keep about three weeks, unless someone finds them first.
