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Ginger Spice Rum Balls

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  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 30 1x

Ingredients

Scale

5 oz vanilla wafers

5 oz ginger snap cookies

1 cup pecans or other nuts

1 cup powdered sugar

1/2 tsp cinnamon

1/3 cup Blue Chair Bay Spiced Rum

1/4 cup corn syrup, 

Demerara sugar for coating


Instructions

Combine vanilla wafers, nuts and snickerdoodle cookies in a food processor and pulse until you get small crumbs.

Add corn syrup, powdered sugar, rum, and cinnamon and pulse until well incorporated.  

Scoop out 1″ balls using a small 1 tablespoon cookie dough scoop with a release.

Place them on a sheet pan and put them in the freezer for about 30 minutes. Remove and roll in turbinado sugar.

Enjoy!