Rum Balls
1 cup semi sweet chocolate chips
1 cup sugar
3 Tbls light corn syrup
½ cup rum (I usually add just a touch more)
2 ½ cups finely crushed Nilla Wafers (I just use 1 obx)
Melt the chocolate over a double boiler, whisk in ½ of the sugar and all the corn syrup. Remove from the heat and add the rum. Pour over the Nilla wagers and mix well. I let the whole thing cool in the fridge for at least one hour. Form into1”(give or take) size balls and roll in sugar.
Spritz Cookies
2 1/4 cups sifted all purp flour
3/4 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1 cup shortening
1 egg
1 tsp vanilla
Sift flour, sugar, salt and baking powder together.
With pastry blender or 2 knives, cut the shortening into the dry ingredients until mixture has very small lumps. It will resemble pie crust but not as coarse.
Measure the egg in measuring cup - add water up to 1/4 total volume. Add egg and vanilla and beat mixture very well.
Fill Mirro press - form cookies on ungreased pan, bake (375degrees) for 10-12 minutes. Remove at once to cooling rack.
3/4 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1 cup shortening
1 egg
1 tsp vanilla
Sift flour, sugar, salt and baking powder together.
With pastry blender or 2 knives, cut the shortening into the dry ingredients until mixture has very small lumps. It will resemble pie crust but not as coarse.
Measure the egg in measuring cup - add water up to 1/4 total volume. Add egg and vanilla and beat mixture very well.
Fill Mirro press - form cookies on ungreased pan, bake (375degrees) for 10-12 minutes. Remove at once to cooling rack.
