Chocolate Rum Balls
½ cup butter (1 stick) at room temperature, softened
1/3 cup granulated white sugar
1 egg yolk
1 tbs. rum
1 tsp. vanilla
1 cup flour
¼ cup best quality cocoa powder
1 cup pecans, minced
Powdered sugar for dusting
Cream the butter and sugar and egg in a large glass bowl until light and fluffy.
Blend in the rum and vanilla.
Stir in the flour, cocoa and nuts, mix well.
Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F.
Grease cookie sheets or line them with parchment paper.
Shape the dough into one inch round balls.
Place them 2 inches apart on prepared cookie sheets.
Bake for 15 to 20 minutes or until firm.
Remove to wire racks to cool.
Roll these in powdered sugar.
Yield: 3 dozen balls
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