Small Batch Rum Balls

Step 1

Place vanilla wafers in the bowl of a food processor fitted with a blade attachment. Process into fine crumbs, about 20 seconds. Transfer to a large bowl.You can crush the cookies in a bag instead of using a processor.

Step 2

Place the nuts in the food processor and process them into fine crumbs. Transfer the crushed nuts to the bowl with the cookie crumbs.You can finely chop the nuts by hand instead of using a processor.

Step 3

Sift the powdered sugar and cocoa powder into the bowl of cookies and nuts. Stir to combine.A fine mesh strainer and a light touch are all you need to sift the powdered sugar and cocoa powder. Hold the mesh strainer in one hand and gently tap its side with a finger from your opposite hand.

Step 4

In a separate small bowl, mix the honey and rum together until the honey is completely dissolved.

Step 5

Pour the rum mixture into the crumb mixture and stir to mix the ingredients.

Step 6

Scoop the cookie mixture into balls and roll the balls in the palm of your hands. Place the balls on a sheet of wax paper, a plate, or a mat.Rum balls can be made into any size but I like rolling them into 1-inch bites.

Step 7

Roll the balls in your choice of candied sprinkles, powdered sugar, cocoa powder, or chopped nuts.

Step 8

Cover and store the rum balls in an airtight container at room temperature or in the refrigerator for up to 10 days.