Makes about 5 dozen

Rum balls have two definite plusses going for them.  First, they don’t have to be baked and second, everyone loves them.  These delectable little nuggets of flavor have become almost synonymous with Christmas.  Don’t like rum; use brandy; don’t like brandy; use bourbon; don’t like bourbon, use any favorite liqueur; just don’t like booze; use strong, cold coffee.  The butter in this recipe gives them a creamer texture, but for long term storage they should be refrigerated to prevent the butter from becoming rancid.

About 3 cups very finely crushed vanilla wafers (about 75 cookies)
2 cups powdered sugar
1 cup very finely chopped nuts of choice (peanuts don’t work too well)
1/2 cup rum, brandy, bourbon, etc.  
1/4 cup light corn syrup
1/2 cup butter (1 stick or 1/4 pound)

Place all ingredients in a large bowl and combine well.  I find hands are the very best tool for this.  When the mixture has reached the consistency of Silly-Putty begin forming into balls about the size of a walnut.  Set the balls on wax paper or Baker’s parchment.   If the mixture is too gooey, add more crushed vanilla wafers.

When all the balls are formed you may choose various finishing treatments.  Some I roll in powdered instant cocoa, some in powdered or granulated sugar, some in shredded coconut, some in very finely chopped nuts and some I leave plain. I have on occasion really gilded the lily by burying a small nugget of something delicious in the center of the balls before rolling in their final coating; things like a whole Hazel nut, a morsel of chocolate, a bit of candied ginger or a preserved cherry.  Let your imagination be your guide.