An update of the traditional rum balls, these cookies are filled with coconut, pecans, raisins and oats.
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12 cup quick-cooking oats
2 cups powdered sugar
23 cup sweetened flaked cococut
23 cup ground pecans
23 cup golden raisins
3 tablespoons unsweetened cocoa
14 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.
STEP 1
Combine oats and rum in large bowl. Cover; let stand 1 hour.
STEP 2
Add powdered sugar and all remaining ingredients except sugar; mix well. Cover; refrigerate until firm (at least 2 hours).
STEP 3
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.
