Polish Rum Balls
"Found these at www.webterrace.com Since I'm Polish have to try them."
photo by Engrossed
- Ready In:
- 22mins
- Ingredients:
- 7
- Yields:
-
36 balls
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup finely ground pecans
- 10 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
- 1⁄2 cup confectioners' sugar
- 2 tablespoons rum (light or dark your choice)
- 1⁄2 teaspoon vanilla
- confectioners' sugar
directions
- Combine flour, pecans, butter, sugar, rum and vanilla in bowl.
- With floured hands, roll rounded teaspoons of dough into 3/4-inch balls.
- Place on ungreased baking sheets.
- Refrigerate 1 hour.
- Bake in 350 degree preheated oven 12 to 15 minutes, until golden brown.
- Remove to rack to cool.
- Store at room temperature or freeze.
- Dust with sugar before serving.
Questions & Replies
-
Do the Rum balls freeze well?
Reviews
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Great! I substituted the flour for gluten free baking flourAnd they were amazing. Brought to a Christmas party and they disappeared. -
I have made something similar to these in the past so I knew these would be wonderful, I increased the rum to 3 tablespoons, in my convection oven they needed very little time to brown somthing like 8 minutes, we really enjoyed these little treats thanks for sharing Rita! -
Hmmm...there wasn't enough rum in it. If you want a cookie that you can barely taste the rum, then these are it. I'd add more rum to it. They just kind of tasted plain. :( Sorry, I really wanted to like them. They rolled very nicely though and smell good. It just kind of tasted flat on flavor to me though. -
We loved these! They were quick and easy and taste fantastic. Thanks for a keeper!
-
We loved these! I used 10 tbsp of butter (which is 1 and 1/4 sticks of butter). I used dark rum. After making the dough I refrigerated it for 2 hours and then rolled it into balls...I thought that was a lot easier and I didn't need to flour my hands. It made 33 balls and they cooked for 15 minutes. After they cooled, I rolled them completely in powdered sugar. They have a very nice texture and taste strongly of pecans with an essence of rum. They aren't very sweet but are nice to have when you have lots of other sweet things around and they are good with fruit. I made them for my Polish Wigilia Dinner. Thanks for the keeper recipe Rita L!
see 10 more reviews
Tweaks
-
Made them gluten free
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I had forgotten how much I liked these cookies. We always had similar ones on Christmas Eve at my great-grandma's house when I was a kid, but we called them something else (I can't remember what though). My husband seemed a little unsure at first. He decided they smelled kinda funny and chewwed the first one for a long time while he pondered whether or not he liked it, but eventually he declared it 'really good' and went back for another. The only changes I made were to replace 1/3 of the flour with wheat flour, added a little extra rum (1 teaspoon to a double batch) because the dough seemed to dry to hold together (I used Captain Morgan Spiced Rum by the way) and had to bake a little longer than listed, but I think that was because of the high altitude. Thanks for a great recipe. I will be making these again. -
Excellent cookies! I wish it made more...one should definitely double the batch. I mixed by hand, which was very easy and I used rum extract as a sub for the rum, but other than that, followed to a "T". I got 34 cookies out of the batch and they took exactly 12 minutes to bake. Next time, I will roll the cookies in the sugar instead of just dusting...just my personal preference with cookies like this. Thanks for posting!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
