MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gingerbread Rum Balls
 Categories: Cookies, Nuts, Booze, Snacks
      Yield: 30 servings

  2 1/2 c  (360 g) cookie crumbs
  1 1/4 c  (125 g) pecans
    3/4 c  (85 g) confectioners' sugar;
           - more for rolling
    1/3 c  (80 mL) dark or amber rum,
           - brandy or bourbon
  2 1/2 tb Maple syrup
      2 tb Unsweetened cocoa powder
  1 1/2 ts Fine grated freshginger;
           - to taste
    1/2 ts Ground cardamom
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
        pn Fine sea salt
           Granulated sugar; for
           - rolling (opt)

  In the bowl of a food processor, pulse together cookie
  crumbs and pecans until nuts are coarsely ground. Do not
  overprocess - you want the nuts to have some texture.
  Alternatively, finely chop the pecans and toss them in a
  bowl with the crumbs.

  In a separate large bowl, stir together confectioners'
  sugar, rum, maple syrup, cocoa powder, fresh ginger,
  cardamom, cinnamon, ground ginger and salt. Add to food
  processor and pulse until just combined, or stir into
  bowl with the crumb mixture, squeezing everything
  together into a mass. Taste and add more fresh ginger
  if you like.

  Roll dough into 1" balls, then roll in confectioners'
  sugar or granulated sugar. If the dough starts to dry
  out as you roll the balls, drizzle in a little more rum.
  Store in an airtight container at room temperature (they
  will keep for at least 2 weeks); roll balls in
  additional sugar just before serving.

  By: Melissa Clark

  Yield: About 2 1/2 dozen balls

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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