I hope you all had amazing weekend full of family, friends and of course – food! Now that Thanksgiving has officially come and gone, I’ve got my baking brain on one thing – holiday cookies.
As much as I bake, I realized that I have never participated in a holiday cookie swap. How can that be?
I decided this whole lack of cookie exchange situation needed to be fixed – so I enlisted Brittani and we are now in the midst of planning a cookie exchange extravaganza with our coworkers. I even found these adorable and printable invitations on Etsy. Now were are pretty much ready to go, so I am super excited to browse all of your linked recipes to get some ideas for the exchange.
As I was pondering a cookie to share with you for the OXO Holiday Recipe Exchange, Rum Balls immediately popped into my head.
I honestly have no idea why this was my first thought, because well, a) they aren’t actually a cookie – although they are made with cookies and b) I’ve never eaten a Rum Ball in my life, but I totally went with it and I’m glad I did!
Rum Balls are made with vanilla cookie crumbs, pecans, cocoa, confectioners’ sugar, and spiced rum. Mix everything in a bowl and roll into balls, then you just give them a quick toss in any topping you can think of.
Some cocoa, confectioners’ sugar, crushed nuts, sprinkles or whatever else strikes your fancy – any of them are delicious. The best part about this recipe is that they definitely get even tastier if they have some time to hang out the fridge. Easy and delicious – what more can you ask for?
I do want to point out that these do taste like spiced rum, so if you aren’t a fan of rum, this isn’t the recipe for you. But rest assured, I’ll have a bunch of cookies posting in the coming weeks.
Join Katie and I this week in sharing your recipes for your Favorite Holiday Cookies for a chance to win a great cookie baking utensil gift set from OXO. OXO offers some pretty awesome kitchen gadgets and we know you’ll love the tools in today’s selection. They were selected with the purpose of making your holiday cookie baking a little bit easier.
Now, we want to know what your favorite holiday cookie is, so join in on the fun and link up your recipe for a chance to win this fab OXO set! You’ll also definitely want to check out Katie’s recipe for Pistachio Orange Crescent Cookies.
Rum Balls
Yield: 20 large balls
Prep Time: 25 minutes
Ingredients:
3 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped pecans
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rumDirections:
1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
2. Scoop scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from the small OXO cookie scoop.
3. Roll Rum Balls in additional confectioners' sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.Notes:
- If you chose to roll your Rum Balls in confectioners; sugar, you may need to recoat them before serving.
- I served my Rum Balls in mini cupcake liners that I picked up from Target.
How To Participate
For a chance to win an OXO Baking Utensil Gift Set valued at $150.88 (details of prize specifics below):
- Write and post a recipe on your blog featuring YOUR BEST CHRISTMAS COOKIE.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before December. 5, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
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This Week's Prize:
Baking Utensil Gift Set valued at $150.88
- OXO Good Grips Egg Beater
- OXO Good Grips Good Cookie Spatula
- OXO Good Grips Spice Grater
- OXO Good Grips Fine Zester/Grater
- OXO Good Grips Batter Bowl
- OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow
- OXO Good Grips 2-Cup Angled Measuring Cup
- OXO Good Grips Multi-Purpose Pastry Scraper/Chopper
- OXO Good Grips Measuring Spoons, Stainless Steel
- OXO Good Grips Measuring Cups, Stainless Steel
- OXO Good Grips Silicone Pastry Brush
- OXO Good Grips Medium Cookie Scoop
Prizes provided by OXO.
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{ 54 comments… read them below or add one }
I really need to try these!
Although completely different, your excellent rum balls remind me of my favorite cocoa drink: old fashioned hot chocolate with cognac. Priceless.
Oooh, I could use some cognac-infused hot chocolate right now! Maybe in a flask for the whole month of December.
I second that thought. Yum.
Oooh, these look good. Rum Balls were always one of my favorites that my grandmother made.
how do you make them?
Patty-
I’m confused, is the recipe not showing up for you in the print function?
-Jamie
Can you freeze these?
You could. There is a low water content and no chocolate coating for water to condense on. Most cookies can be frozen in their dough ball or baked state.
Hi! I don’t have a blog but I have a great holiday cookie recipe that is my moms recipe:
SHERRY’S CRANBERRY WHITE CHOCOLATE COOKIES
Makes about 4 ½ dozen
1 cup (2 sticks) butter, very soft
1 cup packed brown sugar
¾ cup granulated sugar
1 tsp salt
2 tsp vanilla
1/8 tsp orange oil (4 to 5 drops)
1 large egg
½ tsp baking soda
2 ¾ cups unbleached all purpose flour
1 ½ cups white chocolate chunks (use 1-12oz bag white chocolate chips)
1 ½ cups dried cranberries (use 1-6 oz bag orange flavored cranberries)
1 cup chopped pecans or walnuts (optional)
Place the very soft (soft unto melting) butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and orange oil, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chips, cranberries, and nuts. Scoop rounded tablespoons of dough (a tbs cookie scoop) onto light colored baking sheets. Flatten into disks, using gentle pressure from your fingers. Bake cookies in a preheated 375 degrees oven for 12-14 minutes until sides a lightly brown. Tops should not be brown. Let them rest on the pan for 5 minutes.
Bake 12-14 minutes, until light golden at 375 degrees.
My favorite holiday recipe is Pecan Puffs! Yummm
http://fourandtwentyblackberries.blogspot.com/2011/11/pecan-puffs.html
these look fabulous!
I’ve never had rum balls either, but these sound really good!! My husband loves rum, so I’ll have to give them a try.
Caramel Chocolate Chips
1 sleeve saltine crackers
1 cup butter (not margarine!!)
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans (optional)
Preheat your oven to 400 degrees. Line a cookie sheet with the saltines in a single layer. In a small saucepan, melt the butter with the brown sugar. Bring to the boil, and cook for 3 minutes.
Pour over saltines immediately and spread across crackers to make sure they’re completely covered. Bake in the preheated oven for 5 to 6 minutes. Remove from oven, and sprinkle the chocolate chips. Let them sit for 5 minutes, then spread to make sure all the crackers and caramel are covered. At this point, you would add the chopped pecans, if using.
Cool completely (I put mine in the fridge for about 30 minutes) then break into pieces.
Our favorite cookie recipe is sugar cookies with egg nog icing. Yum!
Yummy! Such a sinner
That certainly is a great prize. Sure would like to win it.
Another reason to buy a good rum. Yay!
These sound amazing! I may have to use them for the cookie exchange I’ll be attending! My favorite holiday cookie recipe is as follows:
Chocolate Gooey Butter Cookies (courtesy of Paula Deen)
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting
Directions- Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar.
The dough is very thick and a little hard to mix but totally worth the effort!
What a perfect little dessert for a holiday cocktail party!
i’m a little scarred from trying a rum ball when i was really young & didn’t know it was a rum ball…ick!!! anyways, these sounds delicious & your photos are gorgeous, as usual
These cookies are excellent with coffee!
Mom’s Icebox Cookies
2c brown sugar
1c butter flavored shortening
2 eggs
1/2 t salt
1t baking soda dissolved in 2T hot water
3 1/2 c flour
1t vanilla extract
1/2c ground nuts
Combine all ingredients in the work bowl on an electric mixer. Mix using paddle attachment until well combined. Divide dough in half and place each half on a piece of wax paper. Roll each half into a log and wrap in wax paper. Freeze for at least 2 hours. Slice rolls into 1/8″-1/4″ pieces and bake @ 350 degrees until edges are slightly browned, about 8 minutes.
A sweet treat with a little “kick” in it…perfect for the holidays! Thanks for the recipe!
I have a cookie party to go to this weekend, and this recipe will be perfect. I’m Tiki obsessed so anything rum related is perfect. I have a couple kinds of rum I want to experiment with this. Thanks for the recipe!
Ok, not a cookie recipe but these are a must have for the holiday
Pecan & Salted caramel candies
2/3 cup chopped pecans, toasted
4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies
16 bittersweet chocolate disks (1″ to 1 1/2″ disks)
a pinch of Fleur de Sel or other sea salt, to garnish each candy
1) Preheat the oven to 325°F.
2) Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (a scant 2 teaspoons pecans each).
3) Flatten each caramel cube into the size of a half dollar, and place on the pecans.
4) Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt.
5) Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently.
6) Top each candy with a few flakes of Fleur de Sel, or other coarse sea salt.
7) Allow the caramel and chocolate to cool and set before removing candies from the pan.
Yield: 16 candies.
Thank you KAF
These sound super simple to make!! Nothing says the holidays like a good ol’ rum ball!
no blog! molasses ginger sugar cookies:;
41/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
3 sticks butter, softened
2 cups sugar
2 eggs (preferably at room temp.)
1/2 cup molasses
white sugar, for rolling
Preheat oven to 350 degrees. In a medium bowl, sift the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside. In a large bowl, beat the butter and sugar until it’s light and fluffy.
Add eggs, one at a time. Beat after each addition. Beat in molasses. Stir in the dry mix to incorporate.
Drop dough 2″ apart on an ungreased cookie sheet. Roll in sugar and bake for 11-15 minutes.
No blog. Here’s a favorite. These are light and flaky, yet rich and creamy!
Cream Wafers
1 cup butter, softened
1/3 cup heavy whipping cream
2 cups all purpose flour
sugar
In a mixing bowl, cream butter, cream and flour until well combined. Cover and chill for 2 hours. Take out 1/3 of dough and place on a floured surface – let set at room temp. 15 minutes (keep remaining dough refrigerated). Roll out to 1/8″ thickness and cut with a 1- 1/2″ round cookie cutter. Heat oven to 375 degrees. Place rounds in bowl of sugar and turn to coat. Place on an ungreased baking sheet. Prick with a fork 3-4 times. Bake 7-9 minutes until set but not browned. Cool on wire racks. Repeat with remaining dough. Sandwich 2 cookies together with filling (recipe follows).
Filling:
1/2 cup butter, softened
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
red and green gel paste food coloring
In a mixing bowl, cream butter and sugar. Add vanilla. Divide into 2 bowls and tint one with red and one with green food coloring. Spread about 1 teaspoon filling on half of cookies and top with other half.
I love rum, so I’m all over these!!
I am the mom of Kelly G. above. I must admit, Christmas Cookies are something we all love to make and friends and family look forward to. Can’t wait to see what recipes people submit! Here is one of my favorites.
LEMON FROSTED PECAN SQUARES
Makes 5 to 6 dozen cookies
1 cup butter or margarine
¾ cup powdered sugar, sifted
2 tbsp milk
1 ½ cup flour, sifted
¾ cup cornstarch, sifted
¾ cup pecans, chopped
Mix and drop on cookie sheets. Bake at 400 degrees for about 10 minutes. Cool and frost with the following lemon frosting.
Lemon Frosting:
2 cups powdered sugar, sifted
4 tbsp butter, softened
3 tbsp lemon juice
Few drops of yellow food coloring
No blog…
These cookies may not be thee best Christmas cookie out there, but they always remind me of “Grandma” Helen – when I was younger, my mom, brother & I would go over to her home to make Christmas treats. This was one she always made, & now it is a tradition in my own home. I have to make at least 3 batches of them b/c my husband can’t get enough!! Thank you Grandma Helen, miss you!!
Cherry Chip Cornflake Cookies
2 ¼ c. flour
⅛ tsp. salt
1 c. butter
½ c. sugar
1 egg yolk
1 tsp. almond extract
¾ c. cornflakes crumbled
1 pkg. cherry chips
Sift dry ingredients – Mix rest & combine.
Bake 375° for 12-15 minutes.
Espresso Fudge Balls
8 oz semi-sweet chocolate (squares)
1/3 cup sweetened condensed milk
¼ freshly espresso
1 tsp vanilla
½ cup chopped nuts
Microwave chocolate, milk and coffee on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and nuts. Refrigerate 2 hours or until firm enough to handle. Shape into 1 inch balls. Roll in cocoa, powdered sugar or nuts.
Here’s my favorite holiday cookie recipe!
Swedish Thumbprint Cookies
Ingredients
* 1 cup butter, softened
* 1/2 cup white sugar
* 2 cups sifted all-purpose flour
* 1/2 cup any flavor fruit jam
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
3. Bake 15 to 20 minutes or until golden brown at the edges.
I found it on allrecipes: http://allrecipes.com/recipe/rosenmunnar/detail.aspx
This isn’t a family recipe, but I only make them at Christmastime – it seems like the only time I really think about them. I love making them to give away, and they always garner rave reviews!
Baci di Cioccolati
10 oz (squares) semi-sweet chocolate, coarsely chopped
2/3 c. unsalted butter
3/4 c. flour
1/2 tsp. baking powder
3 eggs
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla (or Frangelico liqueur)
1c. dried cranberries
1c. white chocolate chunks
Preheat oven to 325°F.
Place chopped chocolate and butter in a double boiler; stir until melted and thoroughly combined. Remove from heat, set aside.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl beat eggs with sugar 4-5 minutes, until light and fluffy. Beat in vanilla, mix well.
Stir cooled chocolate into beaten eggs, then use a wooden spoon to stir in flour mix until just combined. Fold in cranberries and white chocolate chunks.
Drop rounded spoonfuls onto a parchment-lined baking sheet and bake until tops are cracked and shiny, 12-14 minutes. Remove cookies to wire rack to cool.
Love the blog – thank you for sharing your addiction!
The recipe and post on my blog for these cookies are a bit dated, so I’ll post here in the comments. I consider pumpkin a holiday treat from Halloween to Christmas (ok, New Years really), and these are some of the best ones I make! I do variations on the filling as well.
Pumpkin Whoopie Pies
For the Pumpkin Whoopie Cakes:
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups pumpkin puree (not pie filling), chilled
2 large eggs
1 tsp vanilla extract
For Cream Cheese Filling:
3 cups powdered sugar
1 stick unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
For the cookies: Preheat oven to 350 degrees. Prep two baking sheets with parchment paper, silpats or nonstick spray. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. In a separate bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Whisk in the eggs and vanilla. Slowly stir the flour mixture into the pumpkin mixture. Continue stirring until fully incorporated. Drop tablespoons of dough onto prepped baking sheets, about 1 inch apart. Bake for 15 minutes, or until they are just starting to crack on top and a toothpick inserted into the center of each comes out clean. Let cool completely before assembly.
For the filling: Sift the powdered sugar into a medium bowl. In a separate bowl, beat butter until smooth using a stand or hand mixer. Add the cream cheese and beat until well combined. Add the sifted powdered sugar and vanilla in and beat just until smooth.
To assemble: When the cakes are fully cooled, spread or pipe a large dollop of filling on the flat side of half of the cakes. Place the other half the cakes on top and lightly smash together to spread the filling.
Love these! My mom always made Rum Balls for Christmas when I was growing up.
I have a blog, but haven’t any pics of these delish little cookies, so have yet to post. Here is the recipe for…
Almond Shortbread Cookies
1/2 lb unsalted butter, room temp
1/2 c. powdered sugar
1 egg yolk
1/2 tsp vanilla
1 tbsp almond extract
2 1/2 c flour, (sifted then measured)
1/2 tsp baking powder
1/2 c walnuts
powdered sugar
Directions:
Beat butter until light & fluffy. Sift sugar into butter. Cream together. Add egg yolk, vanilla, almond extract. Sift flour & baking powder together. Add nuts and then flour mixture to creamed mixture. Stir to form soft dough. Knead lightly. Chill several hours.
To Bake:
Preheat oven to 350 degrees. Form into tsp sized balls and place on ungreased cookie sheet. Bake 15-20 minutes, or until just lightly golden. While cookies are still hot, roll gently in powdered sugar.
Enjoy!!
Please visit my blog:
http://www.welcometomontalvocountry.blogspot.com
My favorite holiday cookies are “Santa’s Cookies.” They are oatmeal cookies with chocolate chips and pecans!
Ingredients:
1 stick of butter (softened)
2/3 cup of brown sugar
2/3 cup of granulated sugar
1 tsp vanilla
1 1/8 Cups flour
1/8 tsp salt
1 tsp baking soda
2 cups oatmeal
6 oz (half a bag) semisweet chocolate chips
1 Cup of pecans
Preheat oven to 375 degrees
Cream butter with both brown and white sugar, and mix 1 egg. Add 1 tsp. vanilla, mix well. In a separate bowl, sift 1-1/8 cup flour, 1/8 tsp. salt & 1 tsp soda & add to wet mixture, in batches. By hand, add oatmeal, chocolate chips and pecans. You will need to mix the last three ingredients by hand, because the dough will be thick. You wouldn’t want to overwork your mixer, or break your favorite wooden spoon.
Roll about tablespoon sized cookie dough balls in your hands, and place on an ungreased cookie sheet.
Bake for approximately 13 minutes.
GINGERBREAD COOKIES
• 1/2 c. margarine
• 1 c. molasses
• 1 tsp. baking soda
• 2 3/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
Heat molasses to boiling in deep saucepan. Remove from heat. Stir in margarine and soda. Sift flour with baking powder and spices. Combine with molasses mixture. Mix well. Chill dough. Roll out 1/8” thick on lightly floured surface. Cut into desired shapes. Place on lightly greased cookie sheets. Bake 8-10 minutes at 350. Allow cookies to cool slightly before removing from sheets. Cool completely and decorate
ORANGE COOKIES
• 1 c. sugar
• 1/2 c. margarine
• 1 egg
• 1/2 c. sour milk ( 1 1/2 tsp. vinegar + 1/2 c. milk)
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 1/4 c. flour
• 1/2 tsp. baking powder
• 1/2 orange – juice and rind (2 Tbsp. juice and 3 tsp. rind)
Sift dry ingredients together. Cream sugar and margarine. Add egg; mix at slow speed. Gradually add dry ingredients alternately with sour milk. Add orange juice and orange rind. Drop by spoonfuls on greased baking sheet. Bake 10-12 minutes at 400. Cool and frost with orange icing.
Chocolate christmas biscuits
1/4 cup cornflour.
1 cup flour
2 tbsp cocoa
1/2 cup castor sugar
100g butter
2 tbsp milk
mix cornflour cocoa sugar in bowl rub in butter gradually add milk knead to form dough chill for 2 hours roll out cut into shapes that u need cook at 180 for 15 mins when cool decorate with either chocolate icing or melted chocolate i put m and ms on top
1 Saltine sleeve, half pound butter, 1 cup of brown sugar, 1 12 oz bag of semi-sweet chocolate chips. Place saltines in a single layer on a cookie sheet (line with parchment paper!) salt side up. In a saucepan, heat butter and sugar for 3 min until a soft boil. Pour over saltines and spread over crackers. Bake for 7 mins in a 400 oven. Once crackers are out…immediately, pour chocolate chips over hot butter/sugar crackers. Let stand 3 to 4 min and spread (the heat will melt the chips). Let cool for 20 to 30 (better in fridge) and break apart like brittle. It’s like candy/cookie crack!
Potato Chip Cookie
1 cup butter
1/2 cup sugar
2 cups flour
1 tsp vanilla
1/2 cup crushed Ruffle potato chips
Mix all, roll in balls, flatten and bake at 350 for 15min…tasted like the most heavenly shortbread cookies ever!
I love making rum balls. The first I ever had was made with bourbon and packed a punch! I’ve also made them with amaretto and butter rum schnapps.
These rum balls look delicious! Is there anything you can add to replace the rum, though? I don’t think my mom would appreciate it if I got drunk off cookies
I don’t have a blog so here in my recipe for Gingerbread Cookies.
Ingredients:
6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract
Directions:
Sift together flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
In medium bowl, mix together shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Stir in dry ingredients until they are completely absorbed. Divide dough into 3 pieces; pat down to 1 1/2 inch thickness; wrap in plastic wrap and refrigerate for at least 3 hours.
Preheat oven to 350 degrees (F). Lightly flour surface and roll dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1-inch apart on ungreased cookie sheet.
Bake for 10 to 12 minutes in oven. When cookies are done, they will look dry but still be soft. Remove from baking sheet. Cool on wire racks. Once cool, cookies can be decorated.
Mom’s Trusted Spritz Cookies
1 1/2 C butter or margarine
1 C sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1/2 tsp almond extract
4 C flour
1 tsp. baking powder
Colored sugar/sprinkles/red hots
Thoroughly cream butter or margarine and sugar. Add egg, vanilla, and almond extract; beat well. Sift together flour and baking powder; add gradually to creamed mixture, mixing to a smooth dough. Do not chill.
Force dough through cookie press onto ungreased cookie sheet. Sprinkle with colored sugar, if desired. Bake in hot oven (400 degrees) about 7-8 minutes. Cool. Makes about 5 dozen
Poor Man’s Cookies
This recipe has no butter, which is why it’s for the “poor man”.
2 cups rolled oats
1 cup packed brown sugar
1/2 cup sugar
1 cup all-purpose flour
1/4 tsp salt
1 tsp baking soda
1/4 cup hot water
1/2 cup canola oil
1 tsp vanilla
1/2 cup raisins, nuts, choc chips, or M & Ms (optional)
Mix all but baking soda and water. Mix baking soda and water separately, then combine with the rest of ingredients. Use your hands to roll into walnut-sized balls. Note: Wet hands to make ingredients stick together. Bake at 350° for 10-12 minutes until golden brown.
Note: Over-baking will result in very hard cookies!
Makes 3 1/2 dozen.
Mmmmmm I love rum balls but have never made my own!
I just made your Rum balls (used Kalua because that was in the house. Do you ever freeze them?
These clean and gluten free cookies are easy to make, freeze well, and taste great!
http://luvwhatyoudo.wordpress.com/2011/03/09/clean-monday-continued-clean-cookies/
Can I use dark rum instead of spiced rum?
Nice rum balls – seems like a lot of rum!! hehe…
Hi!
Loved your recipe – I very slightly adapted it (using panko to soak up the alcohol) and credited you on my blog – http://fancyfork.wordpress.com/2012/11/30/dark-rum-truffles/
Thank you for the inspiration!
Ashley
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