Gingerbread Rum Balls

Step 1

In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess — you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.

Step 2

In a separate large bowl, stir together confectioners’ sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.

Step 3

Roll dough into 1-inch balls, then roll in confectioners’ sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.