by AntoniaJames
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AntoniaJames's Notes:
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8 ounces ginger snaps (I use gluten-free ginger snaps, which are increasingly easy to find)
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4 pitted prunes
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2 heaping tablespoons dried sour cherries or dried cranberries
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2 ounces (about ½ cup) pecan, walnut or almond pieces, or toasted pine nuts
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¼ teaspoon freshly grated nutmeg
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¼ teaspoon cinnamon
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1/8 teaspoon ground cloves
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¼ teaspoon lightly crushed anise seed (optional, but recommended)
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1 tablespoon molasses
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Zest of one orange, grated
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1 cup confectioners’ sugar
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2 tablespoons unsweetened cocoa (optional . . . replace with confectioners’ sugar)
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¼ cup plum brandy (or apple or other fruit brandy, or rum)
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Superfine granulated sugar for rolling
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Pulverize the gingersnaps in a food processor to make fine crumbs. Add the dried fruits and process for about thirty seconds, to fully break down and incorporate them.
Ask the hotline about this step!Add the nuts or pine nuts, the spices, molasses, orange zest, confectioners’ sugar and cocoa, if using.
Ask the hotline about this step!Process until the nuts are finely chopped, but still distinguishable.
Ask the hotline about this step!Add the brandy and process just until a large lump forms on the blade.
Ask the hotline about this step!Remove the blade and scoop out heaping tablespoons of the mixture and roll each into a ball. Set the balls on a plate and allow to rest for at least an hour. (It takes a while for the crumbs to absorb the moisture in the other ingredients.)
Ask the hotline about this step!Roll the balls in the granulated sugar. These will keep, tightly covered, for three or four days.
Ask the hotline about this step!Enjoy!! ;o)
Ask the hotline about this step!Wow, AJ! These might be the best "rum" balls ever.
These sound amazing, perfect holiday treat. The ginger snaps are the perfect addition with the fruit and spice.
This sounds wonderful...the use of ginger snaps is brilliant!
Wonderful recipe, AJ! Love the direction the advanced class took you...
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
These sound amazing, AJ! I can't wait to try them.