Break out the food processor...
Mix things up...
Set up your workstation...
And end up with delicious rum balls!
I'm not usually a fan of alcohol (I make these for the SO who loves anything rum-flavoured) but as I nibbled at some of the mixture that stuck to my hands as I rolled them I was amazed: these are heavenly! Not only can I see them becoming a regular part of my holiday baking repertoire but they would be perfect for a summertime treat when it's too hot to turn on the oven. I suspect the key is good-quality honey (definitely not the pasteurized kind). Whatever it is I highly recommend you make a batch (or several).
[My notes/changes in brackets]
1 12-oz (312 g) pkg vanilla wafers
16 oz (2 cups/500 g) pecan pieces
1/2 cup honey [best quality; you can find the good stuff at a farmers' market or a decent grocery store)
1/3 cup bourbon [we had trouble finding some so I used blended whiskey. Seems like it was an excellent substitute]
1/3 cup dark rum [I always think of how they pronounce Havana Club in Cuba--"Havana cloob"--and it makes me smile every time]
1/3 cup powdered/icing sugar
Process cookies in food processor until ground. Transfer to a large bowl. Process [pulse] pecans in food processor until finely chopped. Stir into cookie crumbs. Stir in honey, bourbon, and rum. Shape dough into 1-inch balls, and roll in powdered sugar. Place in an airtight container, store in refrigerator up to 1 week [but probably longer. The recipe also claims they get better with age].
The recipe came from a magical book called simply Christmas Cookies, published by Oxmoor House, which I couldn't find anywhere on the web including the Oxmoor House site. Maybe elves made it and left it for me to find...
Photos by Domicile