Crunchy Spiced Rum Balls. No eggs. No butter. No baking. Given that these are the quickest, easiest cookies you will ever make....they are a surprisingly sophisticated, almost truffle-like treat. These could easily be served as a pre-dessert at Daniel, they are that elegant. They have a wonderful "crunch" (internal with the cornflakes (yes, you read that right!), cookies and almonds) and a sweet crunchy coating with the sugar. I did take a few liberties with the ingredients, as I didn't want to make yet another grocery run. I did not chop the raisins, used bourbon instead of rum and subbed graham crackers (4) for the vanilla wafers. Also didn't toast the almonds. Could not have been more pleased with the end result...a real unexpected pleasure. Two words: make them.
Crunchy Spiced Rum Balls
from America's Test Kitchen "Holiday Cookies 2010"
Makes about 3 Dozen
1/2 cup raisins, chopped fine
1/4 cup spiced rum
1/4 cup sugar
3/4 cup cornflakes
12 vanilla wafers
3/4 cup whole almonds, toasted
1/2 cup sweetened shredded coconut
1 cup confectioner's sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons light corn syrup
1. Combine raisins and rum in small bowl and soak until raisins are plump, about 10 minutes. Place granulated sugar in shallow dish.
2. Process cornflakes, vanilla wafers, almonds, and coconut in food processor to fine crumbs and transfer to large bowl. Add confectioner's sugar, cocoa powder, cinnamon, nutmeg, and salt and whisk until combined. Add corn syrup, plumped raisins, and run, and stir until well incorporated and mixture looks wet. Shape mixture into 1-inch balls, then roll each ball in granulated sugar and transfer to large plate. Refrigerate until firm, about 1 hour.
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