Ingredients:
600 g (1 lb 5 oz) finely ground shortbread or vanilla wafer cookies
200 g (7 oz) powdered sugar
250 g (0.5 lb) margarine, melted
1 egg
2 tbs jam
2 tbs cocoa
100 g (3.5 oz) chocolate, melted
1 tbs vanilla extract
2 tbs rum
Preparation:
- Mix all ingredients. Chill if necessary.
- Shape into 1 inch balls. Roll the rum balls in 1/2 cup powdered sugar. Let dry on tray for 1 hour.
- Store in a tightly covered tin at room temp for up to 3 weeks or freeze for up to 1 month.
