My grandmother, Ester Mickle (pronounced Michael), loved her Rum Ball cookies and hid them in the huge green cupboard in a very small tin. They were really strong. When you lifted the lid and ate one, just saying – you needed a designated driver. I was never fond of her coveted cookies so I changed the recipe to use Frangelico and Hazelnuts. Frangelico has a much lighter taste than rum. It doesn’t knock you over when you pop the top.
Holiday Frangelico Hazelnut Balls – no bake cookie
- 3 ½ cups of vanilla wafers, finely processed
- 1 ½ cups confectioners’ sugar
- 1 cup finely chopped hazelnuts
- ¼ cup unsweetened cocoa
- ½ cup soften butter
- ¼ teaspoon sea salt
- 1/3 cup light Frangelico
- 1/3 cup Karo syrup – clear
Process the hazelnuts to finely ground. Set aside. Process your wafers in your food processor till fine crumbs are created. Add those to your electric mixing bowl. Using the paddle combine the wafers and 1 cup confectioners’ sugar – save the ½ cup for later. Add the nuts and cocoa to the mixture and blend. Add the butter and salt, mix. Add the Frangelico and Karo syrup. Mix till well blended.
Using a teaspoon to gather the dough, roll into ¾ inch balls and then roll in the ½ cup of confectioners’ sugar. When finished you’ll have 48 balls. Store in an air tight container. Best used after a day.