Crescent cookies, rum balls are quick and easy


December 23, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

What's one more thing to do?

These crescent cookies and rum balls are worth finding the time for.

Betty B., no address, wanted a recipe for the cookies, and Myrtle Sailer of Baltimore wanted one for rum balls. Neither recipe takes tons of time or ingredients.

Choices from the many responses fell to Chef Syglowski of the Baltimore International Culinary College. He chose crescent cookie recipes from Alice Orr of Lutherville and Lois A. Woodworth of Reisterstown. He chose recipes for rum balls from Theresa J. Stewart of Gambrills, Helen Lehman of Manchester, Pa., and Val Vasilescu of Baltimore.

* Orr's crescent cookies

1 cup shortening or butter

1/3 cup sugar

2/3 cup ground blanched almonds

1 2/3 cups flour

1/4 teaspoon salt

Mix first three ingredients thoroughly and work into the sifted flour and salt. Chill dough, then roll into pencil-thick rolls. Cut in 2 1/2 -inch lengths and place on ungreased baking sheet forming into a crescent. Bake at 350 degrees for 20 minutes until set but not brown. While warm, roll into sifted confectioners' sugar and a little cinnamon.

Woodworth's crescent cookies

1/2 cup confectioners' sugar

1/2 cup butter

1 teaspoon vanilla

1 cup sifted flour

1 cup chopped pecans

Cream together sugar and butter, add remaining ingredients and shape into small crescents. Bake on an ungreased baking sheet about 20 minutes at 325 degrees. Roll in a little extra confectioners' sugar while warm.

Stewart's rum balls

2 cups fine crumbs of vanilla wafers

1 cup finely chopped pecans or coconut

1 cup confectioners' sugar

2 tablespoons cocoa

2 tablespoons white corn syrup

1/3 cup rum, brandy or whiskey

Mix all ingredients together and shape teaspoons of the mixture into balls. Roll in extra confectioners' sugar, a bit of instant coffee and dry cocoa. Store tightly covered for a week to improve flavor.

Lehman's rum balls

Makes about 18 to 20 balls.

1 cup gingersnap crumbs

1 cup chopped walnuts

1 cup confectioners' sugar

2 tablespoons cocoa

1 1/2 tablespoon light corn syrup

1/2 cup rum

Combine the ingredients in a medium size bowl and then form balls using about 1 teaspoon of the mixture for each ball. Roll the balls in confectioners' sugar. Store for a week. Before serving roll in confectioners sugar' again.

Vasilescu's rum balls

4 ounces coarse chopped walnuts

4 ounces crushed vanilla wafers

5 grated hard boiled eggs

2 tablespoons imported cocoa powder

3 tablespoons granulated sugar

1 ounce raisins, soaked in rum for three hours

1/2 teaspoon vanilla extract

LTC 3 ounces of dark rum

Mix ingredients and make balls the size of large olives. Dust with cocoa powder and wrap in 4-by-4-inch aluminum foil squares. Refrigerate for three to four hours.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

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