Rum Pecan Snowballs
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
4 doz. small 'snowballs'
- Serves:
- 48
ingredients
- 236.59 ml butter (do NOT substitute)
- 177.44 ml confectioners' sugar
- 29.58 ml 1% low-fat milk
- 7.39 ml rum extract
- 473.18 ml all-purpose flour
- 236.59 ml quick-cooking oats, UNcooked
- 118.29 ml pecans, finely chopped
- confectioners' sugar
directions
- Preheat oven to 325°F.
- Beat together the Crisco, confectioner's sugar, milk and rum extract until creamy.
- In another bowl, combine the flour, oats and pecans.
- Add this dry mixture to the other creamed mixture and mix it well.
- Shape dough into balls by the teaspoonful and place on an ungreased cookie sheet.
- Bake in the preheated 325°F oven for 15-18 minute.
- While still warm from the oven, roll them in confectioner's sugar; then finish cooling on a wire rack.
- When completely cool, roll in the confectioner's sugar again.
- Store in an airtight container.
- Variation: Turn this into a new recipe by swapping out the pecans for walnuts to create Rum Walnut Balls instead.
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RECIPE SUBMITTED BY
CookinwithGas
United States