MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gingerbread Rum Balls
Categories: Cookies, Nuts, Booze, Snacks
Yield: 30 servings

2 1/2 c (360 g) cookie crumbs
1 1/4 c (125 g) pecans
3/4 c (85 g) confectioners' sugar;
- more for rolling
1/3 c (80 mL) dark or amber rum,
- brandy or bourbon
2 1/2 tb Maple syrup
2 tb Unsweetened cocoa powder
1 1/2 ts Fine grated freshginger;
- to taste
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1/2 ts Ground ginger
pn Fine sea salt
Granulated sugar; for
- rolling (opt)

In the bowl of a food processor, pulse together cookie
crumbs and pecans until nuts are coarsely ground. Do not
overprocess - you want the nuts to have some texture.
Alternatively, finely chop the pecans and toss them in a
bowl with the crumbs.

In a separate large bowl, stir together confectioners'
sugar, rum, maple syrup, cocoa powder, fresh ginger,
cardamom, cinnamon, ground ginger and salt. Add to food
processor and pulse until just combined, or stir into
bowl with the crumb mixture, squeezing everything
together into a mass. Taste and add more fresh ginger
if you like.

Roll dough into 1" balls, then roll in confectioners'
sugar or granulated sugar. If the dough starts to dry
out as you roll the balls, drizzle in a little more rum.
Store in an airtight container at room temperature (they
will keep for at least 2 weeks); roll balls in
additional sugar just before serving.

By: Melissa Clark

Yield: About 2 1/2 dozen balls

RECIPE FROM: https://cooking.nytimes.com

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