An update of the traditional rum balls, these cookies are filled with coconut, pecans, raisins and oats.
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1/2 cup quick-cooking oats
1/3 cup dark rum
2 cups powdered sugar
2/3 cup sweetened flaked cococut
2/3 cup ground pecans
2/3 cup golden raisins
3 tablespoons unsweetened cocoa
1/4 teaspoon ground cinnamon
6 tablespoons Land O Lakes® Butter, melted, cooled
Sugar, for rolling
*Substitute 1/3 cup orange juice and 1 teaspoon rum extract.
Combine oats and rum in large bowl. Cover; let stand 1 hour.
Add powdered sugar and all remaining ingredients except sugar; mix well. Cover; refrigerate until firm (at least 2 hours).
Roll heaping teaspoonfuls of cookie mixture into 1-inch balls. Roll in sugar to coat evenly. Store at least 2 days in airtight container at room temperature to blend flavors.