I know that not everyone enjoys baking as much as I do. That doesn’t mean though, that they don’t want to serve up yummy treats during the holidays… For the non-bakers out there, this recipe is for you.
Rum balls are a favorite amongst the adults. They’re also quick and super easy, making them a great option for a last minute cookie swap. I thought though, that maybe rum was getting a little old. Maybe grand marnier would be a welcome change?… And since we were already giving them a make over, why not make them gluten-free too!
A good portion of this recipe’s body comes from cookie crumbs. Making them gluten-free is as simple as buying a gluten-free cookie (I used Enjoy Life, Crunchy Sugar Crisp Cookies). Use your favorite brand (or bake your own!), but I do suggest using a plain, crunchy cookie… And on a final note, the cookies I used did have a little cinnamon spiciness to them. Depending on the cookies you use, you may want to increase the spices in the dough to 1 1/2 teaspoons each. Use your discretion.
Grand Marnier Balls
Recipe Type: dessert
Makes: 30 – 36 balls
- 2 cups Cookie Crumbs (about 2 boxes of Crunchy Sugar Crisp Cookies)
- 1 cup Pecans, toasted and finely chopped
- 1/2 cup Icing Sugar
- 2 tbsp Cocoa Powder
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 2 tbsp Agave Nectar
- 1/4 cup Grand Marnier
- 3 tbsp Icing Sugar
- 4 1/2 tsp Cocoa Powder
- 1/4 tsp Cinnamon
- 1/4 tsp Ground Ginger
to make the balls:
Stir together the cookie crumbs and pecans.
Sift sugar and cocoa powder if necessary and stir into to crumb mixture along with cinnamon and ginger.
Add agave and grand marnier and mix well.
Chill dough for 30 -60 minutes.
to make the coating:
Make the coating by sifting sugar, cocoa powder, cinnamon, and ginger together and stirring until thoroughly blended. Set a side.
putting it together:
Shape dough into 1 to 1 1/2 inch balls and roll in the coating (I found it easier/tidier to shape all the balls before rolling them)… Most of the coating disappears, but it leaves a nice finish. If you want a more dusty appearance, roll in coating again just before serving.
Cover tightly, and refrigerate overnight.
Serve at room temperature.
If you taste the dough right after mixing, it will have a strong (overwhelming?) alcohol flavour. Don’t worry. After resting overnight, the flavours mellow.