Rum and ginger ball



40 min


30 Cookies

Rum and ginger ball

Roberto Caruso


  • 60 vanilla wafers , about 2/3 of a 312-g pkg
  • 1/3 cup dark rum
  • 2 tbsp corn syrup
  • 1 cup icing sugar
  • 1/2 cup toasted pecans
  • 2 tbsp finely chopped candied ginger
  • 2 tbsp icing sugar , for rolling into


  • Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL). In a medium bowl, stir dark rum and corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in toasted pecans and candied ginger.
  • Line a tray with waxed paper. Shape mixture into 1-in. (2.5-cm) balls and place on tray. In a small bowl, stir 2 tbsp (15 mL) icing sugar. Roll balls in sugar mixture until coated. Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.

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