Rum and ginger ball


  • Prep Time40 mins
  • Total Time40 mins
  • Makes30 Cookies
Rum and ginger ball

Roberto Caruso

Chatelaine Triple Tested


  • 60 vanilla wafers, about 2/3 of a 312-g pkg

  • 1/3 cup dark rum

  • 2 tbsp corn syrup

  • 1 cup icing sugar

  • 1/2 cup toasted pecans

  • 2 tbsp finely chopped candied ginger

  • 2 tbsp icing sugar, for rolling into


  • Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL). In a medium bowl, stir dark rum and corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in toasted pecans and candied ginger.

  • Line a tray with waxed paper. Shape mixture into 1-in. (2.5-cm) balls and place on tray. In a small bowl, stir 2 tbsp (15 mL) icing sugar. Roll balls in sugar mixture until coated. Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.

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