- The Washington Times - Wednesday, November 25, 2009

If you can’t stand waiting for cookies to bake and cool, speed up your sugar rush by sticking with no-bake cookies.

These easy holiday classics are exceptionally versatile. They can be made from any variety of rum, including spiced, dark and even coconut. Vanilla or chocolate wafers work equally well.

This recipe produces a particularly rummy rum ball. For a lighter touch, ease off on the rum.

Rum balls

From start to finish, this recipe takes 30 minutes and makes about 60 cookies.

8 ounces pecans, toasted and cooled

9-ounce package chocolate or vanilla wafer cookies

1/2 cup powdered sugar

2 tablespoons cocoa powder

1/2 cup rum

2 tablespoons corn syrup

Zest of 1 orange

Colored decorating sugars (granulated sugar can be substituted)

In a food processor, pulse the pecans until finely ground. Add the cookies and pulse until ground. Add the remaining ingredients and pulse until thoroughly mixed. Roll the mixture into small balls, then decorate by rolling in colored sugars. Store in an airtight container.

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