Speculoos Rum Balls after Supper

Speculoos Rum Balls after Supper keeps the shopping list focused on Raisins overflowing because I love raisins, Grand Marnier, and Light Rum. It serves 24 Cookies.

Count on 35 minutes of prep, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ⅓ cup Raisins overflowing because I love raisins
• 1 tablespoon Grand Marnier
• 3 tablespoons Light Rum
• 1 ½ cups Speculoos cookie crumbs
• 1 cup Confectioner’s sugar
• ¾ cup Walnuts toasted & chopped, divided
• ¼ cup Butter melted
• ½ teaspoon Kosher salt
• 6 tablespoons Confectioner’s sugar for the coating

How the cooking goes

1. In a small bowl soak the raisins with the alcohol for at least 30 minutes.
2. In a mixing bowl combine 1 cup confectioner’s sugar, ½ cup walnuts, butter, salt, cookie crumbs, and raisins with booze. Mix with a wooden spoon until the mix looks even. Keep it to one side.
3. In a food processor, pulse remaining walnuts and 6 tablespoons confectioner’s sugar until fine. Move it onto a bowl.
4. Roll dough into approximately 1 inch balls and then roll in walnut sugar coating. Set on a sheet pan. Repeat with all the dough. You used a cookie scoop to portion them for speed, but it isn’t necessary.
5. Cover with plastic wrap and allow to chill for 12 hours. The balls will firm up and the flavors will meld the longer they sit! Serve chilled or ambient temperature. You ate them straight from the fridge!

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Oatmeal Raisin Cookies Baked Until the Edges Set and Raspberry Ribbon Cookies Baked Until the Edges Set.