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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?