A Holiday Exchange

As a young mother one of my favorite events was my mother's support group's annual cookie swap. Most of us had very young children and very little time for baking.  The idea was each member would bake enough of one type of cookie for each member to claim a dozen to take home to have on hand for the holidays.   It was always such fun to see the variety.

When Elizabeth at Pinecones and Acorns posted a "Virtual Cookie Exchange", I couldn't resisted pulling out a favorite Christmas (not technically cookie) recipe.

These rum balls are always a favorite at our Christmas Eve gathering.  Any leftovers are boxed up and sent home with our guests.     

Royal Rum Balls

(recipe from Christmas with Southern Living 1995)

Yield:  3 dozen

2 cups gingersnaps crumbs 

2 cups chocolate wafer crumbs

1 1/2 cups sifted powdered sugar

1 cup flaked coconut

1 cup ground pecans, toasted

1/3 cup pitted dates, chopped

1/3 cup dark rum

3 tablespoons light corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla extract

Additional powdered sugar and gingersnap crumbs

Position knife blade in food processor bowl; add first 6 ingredients.  Process until blended; add rum and next 3 ingredients.  Process until mixture holds together.

Shape into 1 1/4" balls.  Roll balls in additional powdered sugar or gingersnap crumbs.  Repeat rolling procedure.

If rum balls are made ahead, reroll balls in either  powdered sugar or gingersnap crumbs, to refreshen, before serving.