Rum Balls

Posted: December 14th, 2009 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan, Vegetarian | Tags: , , , | 8 Comments »

Rum balls - the final product

This is another Lynch family classic recipe. I’ve been making these with my mom for as long as I can remember. Be warned: since these aren’t baked, they remain slightly alcoholic. However, the amount of alcohol in a single rum ball is pretty minor so you don’t need to worry about getting drunk unless you eat a whole batch (in which case you probably have other problems to worry about, like a stomachache!). I don’t know where the recipe originates, but I think it’s one of those 1960’s recipes that was passed around between housewives. I have at least one other friend who grew up making these.

The funny thing is, these decadent confections can easily be made vegan, with a little attention to ingredient lists. Make sure that your chocolate chips have no dairy (Guittard is my favorite) and look for generic brand Nilla wafers that don’t contain any eggs or dairy. The brand I use, Valu Time (!) is actually far “better” for you than name-brand Nilla Wafers. The name brand version contains all kinds of hydrogenated oils and high fructose corn syrup, whereas Valu Time is mostly real sugar and non-hydrogenated oils. And they leave out the dairy products too (name brand Nillas have whey in them).

You can make these with bourbon instead of rum if you wish. I’ve never done it (the family tradition is to use rum) but I bet it’s delicious!

Rum Balls


6 oz. semisweet chocolate chips (vegan)
3 tablespoons light corn syrup
1/2 cup rum or bourbon
2 1/2 cups crushed Nilla wafers (approx. 1 12-oz. box) (real Nillas are not vegan, but sometimes the generic brands are)
1/2 cup powdered sugar, plus more for rolling
1 cup chopped nuts (walnuts or pecans)

Ingredients for rum balls


  1. Crush Nilla wafers in a food processor, blender, or by putting them in a bag and rolling them with a rolling pin. Chop nuts, if they’re not pre-cut.
  2. Mix nuts, powdered sugar, and crushed Nilla wafers in a large mixing bowl.
  3. Melt chocolate chips and corn syrup in a double boiler.
  4. Pour melted chocolate mixture over the Nilla wafer mixture. Add rum and mix well.
  5. Let stand 1/2 hour at room temp for 30 minutes. Do not skip this step! It gives the rum time to soak into the Nilla wafer crumbs.
  6. Roll dough into balls and coat with powdered sugar. Store in an airtight container.

Rum balls marinating

Cranberry Shortbread Sandwich Cookies

Posted: December 13th, 2009 | Author: | Filed under: Cookies, Dessert, Vegetarian | Tags: , , | No Comments »

Cranberry shortbread cookies

What does one do with a bunch of leftover cranberry sauce? Make cookies, of course. The cranberry sauce is sweet enough that it can be enjoyed in both sweet and savory contexts. It was the inspiration for these tender little sandwiches.

Cranberry Shortbread Sandwich Cookies

Adapted from Sunset Magazine, December 2009


2 cups flour
1 cup cold butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
leftover cranberry sauce (you shouldn’t need too much)


  1. Using an electric mixer (preferably a stand mixer), mix flour, butter, sugar, and salt on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together. It might take a while; don’t lose patience.
  2. Form dough into a disk and chill 30 minutes.
  3. On a lightly floured work surface, roll dough 1/8″ thick. Cut out cookies into whatever shape you desire. I used a knife to cut mine into squares, but you can use cookie cutters too. Re-roll dough if necessary. Cut small “windows” out of half of the cookies: they will be the top of the sandwich.
  4. Preheat oven to 325°F. Put cookies into refrigerator to chill for 15 minutes while the oven is preheating. Bake until light golden brown, 12-15 minutes. Let cool.
  5. Spread each bottom half with about 1/2 teaspoon cranberry sauce, then put the top half on top and press very gently (cookies will be delicate, so be careful not to break them).
  6. Store in a covered container. You can eat the cookies right after you make them, but they’re actually better the next day when the sauce has soaked in a little.

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