Best Spiced Rum Pecan Cookie Balls Recipes

PECAN RUM BALLS - JINGLE BELL RUM BALLS

Steps:

• Mix together the rum and lemon juice. Set aside.
• Mix together the butter and powdered sugar.
• Pour the rum and lemon juice mixture in the powdered sugar/butter mix.
• Stir until combined. Fold in the pecans.
• Shape into 1-inch balls.
• I like to use an ice cream scoop so they are all the same size.
• Roll in sprinkles if desired.
• Place in the refrigerator and let chill for 1 hour.
• Enjoy!

CLASSIC RUM BALLS RECIPE

Steps:

• Place toasted pecans in a food processor and process until fine. Be careful not to process so much they turn into pecan butter. Remove the pecans from the food processor.
• Add the vanilla wafers to the food processor and process until finely ground.
• Add the pecans back into the food processor along with the powdered sugar, cocoa, corn syrup, vanilla and rum. Process until mixture is thick and combined.
• Scoop 1 tablespoon size balls and roll between your hands. Roll in additional cocoa powder and/or powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.

SPICED RUM PECAN COOKIE BALLS

Steps:

• 1. Preheat oven to 300'F
• 2. In a medium mixing bowl sift flour, salt and baking powder.
• 3. In a small mixing bowl, cream butter and sugar together with a hand mixer.
• 4. Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
• 5. Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
• 6. Stir in your pecan pieces until completely incorporated.
• 7. Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
• 8. Bake for about 21-25 minutes, until they are lightly golden.
• 9. Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
• 10. These cookies do not freeze well, and are good for about 3-4 days in an air tight container.

RUM-GLAZED SPICED PECANS

Steps:

• Line a baking sheet with parchment paper.
• To make the spice mix, place the spices in a small bowl and mix to combine.
• To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
• Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
• Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

SPICED RUM BALLS

Steps:

• Combine nuts, crumbs, honey, and rum.
• Chill about 15 minutes.
• Roll into small balls.
• Roll in powdered sugar to coat.
• Let sit a day or so before serving.
• Remind people that there is indeed booze therein, because, you know, there is.