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Prep time: 25 minutes
Makes about 4 dozen
Phyllis Hagmann of Rialto wanted to make rum balls for Christmas this year and was looking for a good recipe.
This is a twist on a bourbon balls recipe. Instead of vanilla wafers, it calls for ginger snaps; instead of pecans it calls for walnuts, and also substitutes dark rum for the bourbon.
1 cup finely crushed ginger snaps
1 cup powdered sugar
1 to 1½ cup finely chopped walnuts
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
¼ cup dark rum
¼ cup granulated or powdered sugar
Combine crushed ginger snaps, 1 cup powdered sugar, walnuts and cocoa powder. Add corn syrup and rum and mix well.
With dampened hands, shape into 1-inch balls. Roll in granulated or powdered sugar.
Pack loosely in a tin, separating layers with wax paper. Cover tightly and store at least 24 hours for best flavor.
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