Holiday Rum Balls

By dedmund

Ingredients

• 4 oz. (1 cup) confectioners’ sugar
• 5 3/8 oz. (1-1/4 cups) crushed shortbread cookies
• 3 oz. (2/3 cup) chopped macadamia nuts
• 2 oz. (4 Tbs.) unsalted butter, melted
• 1/4 cup dark rum
• 1/4 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. kosher salt

Details

Servings 24
Adapted from finecooking.com

Preparation

Step 1

Put 1/3 cup of the confectioners’ sugar in a small bowl. In a large bowl, combine the remaining sugar with the rest of the ingredients. Refrigerate until firm, at least 1 hour.

Scoop the mixture by the rounded teaspoonful, then roll into 1-inch balls with your hands. Put on a rimmed baking sheet, cover with plastic wrap, and refrigerate for at least 12 hours and up to 2 weeks. Just before packing, roll the balls in the reserved confectioners’ sugar, coating them evenly.