Lemony Rum Balls Recipes

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

Steps:

• Mix together the vanilla wafer crumbs, confectioners sugar, coconut, pecans, allspice, cinnamon and lemon peel.
• Add the corn syrup, lemon juice and rum to mixture.
• Combine well and then form into about 24 1-inch balls.
• Coat balls with granulated sugar; put about 1/4 to 1/3 cups of granulated sugar into a plastic bag and add the rum balls, a few at a time.
• Shake bag gently until the balls are coated.
• Store coated rum balls in a covered container for 5 to 7 days to develop flavor.

Steps:

• Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.