Cookies: Gingerbread Rum Balls
by Lishka DeVoss

YIELD about 2 dozen balls

INGREDIENTS

PREP (mixed together):
240 grams (1 cup) chunky cookie crumbs (from gingerbread or gingersnaps)
85 grams (3/8 cup) chopped toasted pecans

BOWL (stirred together):
56 grams (4 to 5 tbsp) confectioners’ sugar
3 tbsp dark or amber rum, brandy or bourbon, more as needed
1.5 tbsp maple syrup
1 tbsp and 1 tsp unsweetened cocoa powder
1 tsp finely grated fresh ginger, more to taste
3/8 tsp ground cardamom
3/8 tsp ground cinnamon
3/8 tsp ground ginger
Pinch fine sea salt

TOPPING: confectioners’ sugar (for rolling, optional) 

PREPARATION

1. Combine PREP and BOWL. Squeezing everything together, taste and adjust to preferred taste.

2. Roll mixture into 1-inch balls, then roll in sugar. Add a little more rum if the dough starts to dry out as you roll the balls.

3. Store in airtight container at room temperature for three days before starting to consume.

Updated 2024-09-17

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