Serves: 36
Total Calories: 50
1. Place all of the jar ingredients in a large bowl, and stir to mix. Add the rum to the dry ingredients, and stir until well combined.
2. Place the powdered sugar in a small bowl. Dust your hands with powdered sugar to prevent sticking, and form the dough into 2- inch balls. Roll each ball in the powdered sugar.
3. Arrange the balls in a single layer on a cookie sheet, and allow to air dry at room temperature for 6 hours.
4. Serve immediately, or store in an airtight container for up to 2 weeks.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 cup finely chopped almonds
2 cups crushed vanilla wafers
1 1/4 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.
From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mocha Rum Balls recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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