This, right here? This is likely going to be my base cookie ball recipe going forward. These are the perfect blend of cookie, booze, and softness, and they taste AMAZING. And again, it involves lots of bashing of rolling pins and cookies, and one of the perennial flavors of this time of year – pumpkin spice. I used Bacardi Superior rum in this, this would likely be even better with a dark rum like Kraken.
- 1 box vanilla wafers, crushed
- 1 c powdered sugar
- 1 t ground cinnamon
- .5 t nutmeg
- .5 t ground ginger
- .5 t ground cloves
- .25 c rum (I used Bacardi Superior, Sailor Jerry’s was recommended)
- 2 T pumpkin puree
- .25 c white sugar for rolling
For the vanilla wafers, again, if you have a food processor to do the work for you, fantastic. Otherwise, take a box of vanilla wafers, put them in a bag, and then beat the shit out of them with a rolling pin. Enjoy the stress relief. You will likely need it around this time of year.
Mix together the crushed vanilla wafers, powdered sugar, and spices. In a separate, smaller bowl mix together the rum and pumpkin puree. Combine in the larger bowl until the batter’s just barely combined, as in pic 4. Take small chunks of your dough, roll them into small balls, and place them on a plate to rest as you roll them all up.
Take the balls, toss them in sugar to coat, and then chill in the fridge for an hour minimum. You can eat them either chilled or at room temp; just try not to eat all of them at once.