• 6/5 Nat Gingerbread Day 5

    From Dave Drum@1:3634/12 to All on Sun Jun 4 14:01:00 2023
    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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