Rum Balls & Sugar Cookies (Two recipes for the price of one!)

I never intended to start theming my baking each Advent, but the inspirations seem to to naturally be leading that way.  Therefore I'm declaring this weekend the Advent of the Christmas Balls!  : )

First recipe up is Rum Balls (for which sugar cookie crumbs are required, hence the recipe below for rice flour sugar cookies, in the event you don't already have one).

Ingredients:

• 1 1/2 cups crushed toasted nuts (I used almonds, but pecans or walnuts would also work wonderfully)
• 1 1/2 cups crushed gluten-free sugar cookies (see recipe below)
• 1/2 cup icing sugar
• 2 tbsp cocoa
• 1/4 cup rum
• 2 tbsp honey

Directions:

1. Mix together crushed nuts, crushed cookies, icing sugar and cocoa.  This should have the consistantly of a coarse meal, if need be use a food processor to finely grind the nuts and cookies.
2. Add in rum and honey.  Stir or work with your hands to create a dough.
3. Refrigerate until firm.
4. Roll into 1" balls and coat in additional sugar cookie crumbs.  Place in mini paper cups and serve!

Makes approximately 2 dozen Rum Balls.

Sugar Cookie Recipe:

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup white rice flour
• 1 cup glutinous rice flour
• 1 tsp baking powder
• 1/2 tsp salt

Directions:

1. Cream butter, sugar, eggs and vanilla.
2. Stir in flours, baking powder and salt.  Mix well.
3. If making actual sugar cookies, chill dough until firm.  Roll out on a well floured surface and cut into shapes.
4. If making Rum Balls, pat out the dough on a greased cookie sheet.  Make sure the dough is as even as possible.
5. Bake at 400 degrees F for 6 - 8 minutes just until golden.

Note: To make the Rum Balls, allow the cookie to cool a bit before removing from the pan and crushing in a large mixing bowl to make sugar cookie crumbs.  This recipe makes enough crumbs for at least a double recipe of Rum Balls.