Rum Ball cookies

Rum Balls:

1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (120 grams) finely crushed vanilla wafer cookies or shortbread cookies

1/2 cup (55 grams) confectioners sugar (powdered or icing)

2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)

2 tablespoons light corn syrup

1/4 cup (60 ml) rum

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams) shortening

finely chopped pecans

Rum Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. Place in the refrigerator for a few hours until chilled.

Then melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet

 . Sprinkle with finely chopped nuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.  

Note: Instead of dipping the rum balls in melted chocolate, you can roll the balls in confectioners sugar. Place the sugar in a small bowl and then roll the rum balls, one at a time, in the sugar. 

Serve at room temperature.

Makes about 4 dozen (48 rum balls)