ingredients:
1 cup toasted,finely ground pecans or walnuts
2 1/2 cups finely ground Archway brand molasses cookies (I package) or bakery gingerbread bars(if available).
1 cup confectioners sugar, plus more for rolling
1 tablespoon cocoa powder
zest of 1 large orange
2 tablespoons unsalted butter,melted
1/2 cup dark rum
1/4 cup cocoa powder for rolling (optional)
method:
Lightly toast nuts in a medium dry skillet over medium heat,stirring frequently,until golden and fragrant,4 to 5 minutes.Transfer to the bowl of a food processor fitted with the steel blade and grind until they are fine but not pasty.Put ground nuts into a large bowl.
Grind cookies or gingerbread bars very finely in the food processor and toss with nuts along with confectioners sugar, cocoa powder and orange zest. Using a fork,toss with melted butter and rum until a soft grainy dough forms.
Put about 1/2 cup confectioners sugar into a medium bowl.
Using your hands,form mixture into 3/4 inch balls and toss into confectioners sugar to lightly coat as you form them.You may need to wash and dry your hands periodically to keep them from getting sticky.
Transfer balls onto a parchment paper lined plate or baking sheet,cover with plastic wrap and refrigerate 1 hour,or up to 24 hours.
Dust with more powdered sugar or roll in 1/4 cup cocoa powder in a small bowl(optional) to coat if snowy coating has absorbed into the balls.
Serve on a festive plate or bag to give out as gifts.
Since the alcohol is not cooked out,these are very spiked with rum so watch out !
yields @ 36
