Rum Balls 30.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2018 Dec 14, 2005

Start to finish, these potent treats can take as little as 8 minutes to make, and they taste even better in a day or two.

Make Ahead: The rum balls can be stored in an airtight container at room temperature for up to 5 days; they may need a renewed dusting of confectioners' sugar.

Servings: 30 - 35 pieces
  • 1 1/2 cups finely crushed vanilla wafers (from about 50 cookies)
  • 1/4 cup dark rum
  • 1/4 cup honey
  • 2 cups finely ground walnuts
  • Confectioners' sugar, for dusting


Combine the vanilla wafer crumbs, rum, honey and walnuts in a medium bowl, until thoroughly blended.

Shape into balls about 3/4-inch wide. Dust completely with a light coating of confectioners' sugar. (If you plan to freeze them, do not dust until they are defrosted.) Place in individual candy-size paper cups.

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Recipe Source

Adapted from a 1970s Bacardi rum recipe booklet.

Tested by Bonnie S. Benwick.

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