Rum and ginger ball
18
- Prep Time40 min
- Total Time40 min
- Makes30 Cookies
Roberto Caruso
Ingredients
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
Instructions
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.
Meringue swirls
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