Rum Balls Recipe - Hot Kitchen: Date Night at Home

Here's another recipe passed down from my great-grandmother. Originally, this rum balls recipe was called "cookie candies" and it did not call for no rum, but it should have. So I made that change, and voila, we have rum balls!

These rum balls can be dipped in chocolate or rolled in powdered sugar. What's interesting about this recipe is that it incorporates oats, which gives these cookies a unique texture. For a finer texture, go ahead and use instant oatmeal. I prefer to use classic rolled oats though.

Another interesting characteristic of this rum balls recipe is that you rub the butter and powdered sugar together. Your goal while mixing is not to make a fluffy, buttery mix. Your goal is to incorporate as little air as possible while mixing the butter and sugar. Use a sturdy spoon to mix — I've broken a few that were too weak over the years!

This recipe is included in our Holiday Goodies Special.

Let the butter soften naturally.
Rub together the butter and sugar with the back of a sturdy spoon. Take care not to whip or fold.
Rub in the rum and oats.
Finally, rub in the flour until it is mixed in.
Rest the dough for 15-30 minutes. Refrigerate if it is too soft to hand shape.
Using your hands, shape the dough into balls, cubes, and crescents about 1-inch wide.
Bake at 400 degrees F for 8-12 minutes, or until the cookies move when nudged gently. They should be pale on top and lightly browned underneath. Do not overbake!

Finishing touches:

Powdered Sugar:
1. While still warm, roll the cookies in a bowl of powdered sugar at least three times.
2. Work in small batches.
3. Let the cookies cool completely before packing up.
Chocolate dipped:
1. Heat the milk until it starts to foam.
2. Add the chocolate chips to it. Let the chocolate sit for about 5 minutes.
3. Stir to combine. If needed, you can gently heat the chocolate again.
4. Dip the cookies in the chocolate and let them set up overnight.