Rum Raisin Cookie Balls

Oh-so-delicious, these grown-up cookies are guaranteed favorites thanks to a hearty dose of dark rum.

1/2 cup quick-cooking oats
1/3 cup dark rum
2 cups powdered sugar
2/3 cup sweetened flake coconut
2/3 cup ground pecans
2/3 cup golden raisins
3 tablespoons unsweetened {cocoa}
1/4 teaspoon ground {nutmeg}
6 tablespoons butter, melted (3/4 stick)
1/3 cup sugar
In a large bowl combine the oats and the rum. Cover; let stand for 1 hour.

Add the powdered sugar, coconut, pecans, raisins, cocoa, nutmeg, and butter to the rum-oats mixture; mix well with a wooden spoon or hands. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

Place the sugar in a shallow dish. Roll heaping teaspoonfuls of cookie mixture into 1-inch balls. Roll in sugar to coat evenly. Store at least 2 days in airtight container at room temperature to blend flavors.

Ease of Preparation: Easy

Preparation Time: 30 min
1 hour standing time, 2 hours chill time

Servings: makes about 48 cookie balls

Recipe By: Camilla V. Saulsbury

From:  No-Bake Cookies
Used with permission of Cumberland House Publishing