Annas Walnut Rum Wafers Recipes

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NO BAKE RUM BALLS



No Bake Rum Balls image

A holiday favorite! Try using brandy in place of the rum.

Provided by Refugio L.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 36

Number Of Ingredients 6

2 ½ cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
¼ cup rum

Steps:

  • In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
  • Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g

HOLIDAY RUM BALLS



Holiday Rum Balls image

I use this recipe for special occasions with my wonderful family and friends. The treats are so easy to make and pack a festive rum punch. - Diane Duschanek, Council Bluffs, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 7

2 cups confectioners' sugar
1/4 cup baking cocoa
1 package (12 ounces) vanilla wafers, finely crushed
1 cup finely chopped walnuts
1/2 cup light corn syrup
1/4 cup rum
Additional confectioners' sugar

Steps:

  • In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.

Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 43mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

ROSEMARY BUTTER COOKIES



Rosemary Butter Cookies image

Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar

Steps:

  • Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  • Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  • Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

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