Grandma Jackie’s Rum Balls were one of my favorite things to find on the Christmas Cookie trays when I was little. And they still are today! Grandma had stopped making them years ago so finding this recipe and giving it a try was a real treat. As soon as I took my first bite I was instantly transported to the Christmases of my childhood. What’s better than that?
There are a ton of Rum Ball recipe out there and they have all sorts of variations. This one of course is the best. 😉 It’s a bit more complicated than most, but still very easy to do. It’s a bit messy and has booze of course, so this isn’t a great one to make with the kids.
The most important thing with this recipe is to make sure the butter is room temperature. Set it out on the counter at least 30 minutes before you plan to make the recipe. Or longer if possible. Butter is fine to sit out for quite a while so even put it out the day before you plan assemble if you can.
I would’t fuss with the recipe much, as the mixture needs the right amount of fat and sugar to set right. However, you can really make the Rum Balls your own in the way you decorate them. Grandma would very often use chocolate sprinkles or ground pecans. Both of those are classic choices and delicious. I had a bunch of sugar sprinkles on hand so I used those and I think they came out pretty festive!
I hope you give this recipe for Rum Balls a try and if you do, please let me know what you think in the comments. Or, share a picture with me on Instagram (@bdhbakes). I hope these become a part of your Christmas tradition, too!