Gingersnap Rum Balls Recipes

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.

VEGAN GINGERSNAP RUM BALLS

Steps:

• If the power's on: Use a food processor to process the gingersnaps and walnuts until finely ground. Then add the ½ cup confectioners' sugar, rum, and maple syrup and process until well mixed.
• If you're unplugged: Combine the crushed cookie crumbs and walnuts in a bowl with ½ cup of the confectioners' sugar, rum, and maple syrup. Mix thoroughly until the mixture holds together.
• To assemble: Shape the mixture into 1-inch balls. Roll the balls in the remaining ¼ cup of confectioners' sugar and arrange them on a plate.
• Cover the gingersnap rum balls with plastic film wrap and let them sit for several hours or overnight to allow the flavors to develop. If using an alcohol-free version, it's best to refrigerate them.

GINGER SNAP RUM BALLS

Steps:

• Combine the first three ingredients in a bowl and stir well to combine.
• Add in rum and mix well to get the entire mixture moist.
• Use a tablespoon and measure out 1 tablespoon of the mixture. Roll it into a ball in your hands, then roll it in powdered sugar.
• Place the balls on a parchment-lined baking sheet. Refrigerate for an hour before serving.

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

NO-BAKE GINGERSNAP BALLS

Steps:

• In a medium-sized mixing bowl, stir together the crushed cookies, pecans and icing sugar. Stir in corn syrup and bourbon, and mix until combined.
• With lightly moistened hands, shape the mixture into 1-inch balls, then roll in powdered sugar to coat. Transfer to an airtight container and chill for at least 2-3 days before serving.

GINGERSNAPS COOKIE BALLS

Steps:

• Mix cream cheese and 2 cups cookie crumbs until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
• Refrigerate 1 hour or until firm. Keep refrigerated.

CHOCOLATE-GINGERSNAP BOURBON BALLS

Steps:

• In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
• In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
• Mix in bourbon until smooth and well blended.
• Stir chocolate-bourbon mixture into crumb mixture until well blended.
• Flour your hands and shape dough into 1-inch balls.
• Refrigerate until firm.