Rum balls are a holiday staple, simple enough for children to make. (They’ll just have to wait until they are 21 to eat them!) The amount of rum is minuscule in each cookie, but if you have any qualms about letting the kids work with a spirited dough, substitute apple juice for the liquor.
The dried fruit in this recipe adds texture and a sticky quality to the dough, while the cocoa lends a rich brown color. This is the recipe to make when you’re tired of listening for the oven timer and washing cookie sheets.
NO-BAKE RUM BALLS
Put raisins and nuts in the bowl of a food processor, and process until
they are coarsely ground. Add remaining ingredients, except cocoa and extra confectioners’ sugar for dusting, and process until a thick paste forms. The mixture will be slightly sticky.
Pinch off pieces of the mixture ? enough to make either a one-bite or
two-bite ball ? and roll between your palms into a ball. Put confectioners’
sugar in a shallow bowl or plate. Roll balls in sugar. Tap lightly or roll
again between your palms to remove excess sugar.
Store cookies in a tin, separating the layers of cookies with wax paper.
The flavor develops as the rum balls age. If desired, sprinkle with more
rum. Makes about 2 dozen cookies.
