Walnut Spiced Rum Balls

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 1 1/2 cups Powdered sugar

• Nuts & Seeds

  • 2 cups Walnuts, toasted

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 3 tbsp Spiced rum

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 cups all purpose flour
• 2 cups walnuts, toasted
• 3/4 teaspoon kosher salt
• 3 tablespoons spiced rum
• 1 cup unsalted butter, room temperature (2 sticks)
• 1/2 cup granulated sugar
• 1 1/2 cups powdered sugar

Directions

• To toast the walnuts, spread an even layer on a baking sheet and toast in a 350 degree F oven for 10 minutes, stirring them while cooking to ensure even toasting. Allow to fully cool.
• In a food processor, pulse flour, only half of the walnuts, and the salt until the walnuts are in small chunks, 4-5 pulses. Transfer to a separate bowl and set aside.
• Run the remaining toasted walnuts through the food processor until finely ground 10-20 seconds. Add the spiced rum and process until a past forms which takes only about 5 seconds.
• Using stand mixer with paddle attachment, cream butter and granulated sugar until light and fluffy, about 5 minutes. Add the walnut rum paste and beat until combined. Turn the speed to low, add the flour mixture one spoonful at a time, and stop mixing as soon as everything has combined. Do not over mix.
• Transfer dough to plastic wrap, wrap tightly, and refrigerate until firm, at least 1 hour.
• Preheat oven to 375 degrees F. Prepare two baking sheets with parchment paper or a silpat.
• Form dough into walnut sized balls. Bake until bottoms just start to brown, about 12-14 minutes. Allow to cool on sheets for about 10 minutes, then transfer to a cooling rack. Repeat until all the cookies have baked.
• Prior to eating, roll fully cooled cookies in powdered sugar, shaking off any excess.