Bourbon Balls - the perfect Christmas Cookie for Adults

I wanted to show you the jelly bean fireplace that I am so proud of...tah dah. This year the snow-covered lawn is made of tapioca pearls.

I also wanted to share my "rum ball" recipe with you. I have promised this recipe to many a friend, so I decided this is the year to include it in my blog. Made famous by my grandmother, these potent cookies are actually made with bourbon, not rum. The puzzling part is that they have never been made with rum, yet "rum balls" is what we have always called them. Feel free to continue the tradition and make "rum balls" for your friends and family.

I don't have a picture of them right now, but just imagine classic round cookie balls.  This gingerbread house is way cuter.  Enjoy!

Rum Balls

2 cups Nilla wafers cookie crumbs (not reduced fat version)

1 cup powdered sugar

1 Tablespoon Hershey's unsweetened cocoa

2 Tablespoons light corn syrup

1/4 cup bourbon

1 cup white sugar (for rolling cookie balls in)

Pulverize Nilla wafers in a food processor until you have fine crumbs. Measure out 2 cups of crumbs into a bowl. Add powdered sugar, cocoa powder, corn syrup and bourbon and mix with a fork. Transfer mixture to empty food processor bowl and pulse until dough starts to cling together. Place a dinner plate covered with white sugar on the counter. Take dough by the teaspoon from the food processor bowl and roll between your palms into a ball. Then roll the ball in white sugar to coat. Voila! These cookies are best stored in a tin and will keep for weeks. Please note that since these cookies are not baked, the alcohol does not evaporate. They are absolutely delicious, but be aware that they pack a punch! Happy Holidays to one and all.