Cherry Nut Rum Balls Recipes

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

CHERRY-WALNUT BALLS

Steps:

• Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.
• Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets for 5 minutes.
• If desired, stir some red edible glitter into additional powdered sugar. Roll warm cookies in the powdered sugar mixture to coat. Place cookies on wire racks; cool. If desired, roll cooled cookies in the powdered sugar mixture again before serving.

BEST CLASSIC RUM BALLS RECIPE

Steps:

• Preheat oven to 350F/180C.
• Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
• Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
• Place them in a big bowl.
• Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
• Add them to the nuts.
• In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
• Add the rum or the rum flavor.
• Pour the mixture over the dry ingredients. Mix everything very well.
• If the mixture is soft, place it in the refrigerator for about 30 minutes.
• Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
• Place the rum balls in the refrigerator overnight in an airtight container.
• Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
• Serve cold.

RUM BALLS

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

CHERRY RUM BALLS

Steps:

• Melt the chocolate chips and stir in the rum and corn syrup.
• Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
• Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

DATE AND CHERRY BALLS

Steps:

• Combine butter, sugar, cherries and dates.
• Cook at medium heat until soft, stirring constantly.
• Cool until lukewarm.
• Stir in rice krispies.
• Shape into balls and roll in coconut.
• Store in a sealed container.

CHERRY NUT BALLS

Steps:

• Mix together all ingredients except nuts. Refrigerate for two hours.
• Shape into 1-inch balls and roll each in ground nuts.
• Serve immediately or cover and keep in refrigerator until ready to eat.

CHERRY NUT RUM BALLS

Steps:

• COMBINE in a small bowl cherries and rum; cover and let stand 1 hour LINE cookie sheets with parchment In a large bowl combine crushed wafers, nuts and powdered sugar ADD undrained cherries, butter, and juice concentrate; stir until combined SHAPE mixture into 1' balls Place balls on prepared sheets let stand about an hour or until dry In a heavy small saucepan stir baking pieces and shortening over medium-low heat until melted. Remove from heat DIP rum balls in mixture turning to coat. Remove balls with fork; return to cookie sheets, drizzle with any remaining melted mixture. Refridgerate for 15 min or until coating is set

CHOCOLATE COVERED CHERRY RUM BALLS

Steps:

• Bake cake according to directions using the eggs, oil and water listed above in ingredients. EXCEPT: Add the rum extract and cherry juice as well. And then mix in the cherries cut into 1/4's and 1/8's. I bake it usually 28 minutes. I check it at 20 minutes but it always takes a little longer.
• Finely crumble 1/2 of the cake in a large mixing bowl, drizzle with 2 of the shots of rum. Toss to thoroughly coat cake crumbs.
• Crumble other 1/2 of cake into the bowl. Drizzle with remaining 2 shots of rum, again toss thoroughly.
• Form balls with cake about 2" across, press moderately firm into nice round balls. Place on a plate and refrigerate till cold.
• Spray cookie sheet or cake pan generously with spray Pam.
• In a double boiler melt the chocolate chips and lard. Roll each ball in chocolate and remove with small tongs and lightly shake off excess chocolate. Don't worry about tong marks. After you put the ball in the pan use the back of a small spoon and smooth over bare spots. Sprinkle generously with chocolate sprinkles. Refrigerate balls immediately for a couple of hours. ENJOY!