Screech Spiced 100 & Gingersnap Rum Balls

Submitted By: Downhome

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Difficulty: easy Prep Time: Five Minutes Total Time: 30 Minutes or Less

2 1/2 cups Purity Gingersnap crumbs (about one 300g pkg)
1 cup finely chopped walnuts
Pinch salt
1/2 tsp ground allspice
1/2 cup Screech Spiced 100 rum
2 tbsp corn syrup
1 cup icing sugar
2 tbsp cocoa powder
Chocolate sprinkles for garnish â€“ about a cup (or use more nuts, or 1/2 cup icing sugar sifted with 1 tbsp cocoa)
48 paper candy cups

In a food processor, crush the gingersnaps to fine crumbs. In a bowl, mix together gingersnap crumbs, walnuts, salt and allspice. Pour rum over and stir together. Stir in corn syrup. Sift icing sugar and cocoa together and add to mixture. Mix well and refrigerate 20-30 minutes until firm. Place the chocolate sprinkles in a shallow bowl or plate. Remove mixture from fridge and stir again. Scoop out teaspoonfuls and roll into smooth and even one-inch balls. Roll in the sprinkles to coat evenly and place each in a paper candy cup. Chill in an even layer until firm. Store in an airtight container, with parchment paper between the layers. Cookies keep 2 â€“ 3 weeks. Makes about 4 dozen