|High Balls and Happy Hours|
|by Clem Thomas|
An autobiography from the man who has captained the Watsonians, Cambridge University, London Scottish, Barbarians, the Scottish National squad and...
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1 - 10 of 24 for rum ball cookies
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Crush sandwich cookies into crumbs in ... corn syrup, and rum. Mix until ... to roll into balls without sticking to ... cinnamon. Makes 3 to 3 1/2 dozen balls.
Combine in bowl: Mix well. Add 3 cups vanilla wafer crumbs. Mix well. Form into small balls. Roll in confectioners' sugar. Store in tin box.
In a large ... condensed milk and rum; mix well. ... into 1 inch balls. Roll in ... serving, if desired. The flavor of these candies is improved after 24 hours.
Mix first four ... Add molasses and rum (or brandy). Shape into balls (walnut size) with ... powdered sugar. Chill until ready to serve. Makes 30 balls.
Mix all ingredients together and form into large marble sized balls. Roll in additional powdered sugar. Store for 1 week.
Roll vanilla wafers ... into firm round balls. Roll in powdered sugar. Store ... covered container in the refrigerator for 4 to 7 days for best results.
Mix crushed wafers, ... cocoa. Stir in rum and corn syrup. ... into 1 inch balls. Roll in ... covered container seven days before serving. Makes 5 dozen.
Combine first 5 ... Shape into 1 inch balls, and let stand 10 minutes. Sprinkle additional powdered sugar over balls. Store in tightly covered container.
Mix wafers, powdered ... and corn syrup. Shape into balls, roll in granulated sugar. Refrigerate in tightly closed container. Makes about 5 dozen balls.
Combine first 5 ... in a large bowl; stir well. Shape into 1 inch balls and let stand 10 minutes. Sprinkle additional powdered sugar over balls. 4 dozen.
Result Page: 1
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