Yield: Yields 3-1/2 to 4 dozen.
For some of us, it wouldn’t be Christmas without these rich, potent treats. I like to make them with chocolate or vanilla cake scraps that I’ve saved in the freezer, but you can also use a store-bought pound cake, since saving scraps takes some forethought. But if you happen to have scraps, or even a leftover cake layer, here’s your chance to use them.
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We've made these cookies multiple times with pound cake and vanilla cake. They've always come out great, and everyone loves them.Though its hard to wait two weeks to eat them (so the alcohol fully evaporates), it is worthwhile.
These balls are more fudge like than the traditional (vanilla wafer)rum balls. It took about 1-1/2 hrs.of refrigeration to get the dough to the right consistency for rolling into balls. Make sure hands are dry before rolling them in the cocoa/powdered sugar mix, or the dusting does not completely adhere. These cookies have to be stored in the refrigerator, which makes it difficult to include them in my Christmas cookie gift giving.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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