Gluten Free Holiday Rum Balls

Ingredients

• 2 cups gluten-free vanilla shortbread, crumbs (Just whirl the Gluten Free shortbread around in your food processor until it is reduced to fine crum)
• 3 cups powdered sugar (you may need more)
• 1 cup walnuts, reduced to crumbs in the food processor
• 1/2 cup almonds, reduced to crumbs in the food processor
• 1/4 cup good quality unsweetened cocoa powder
• 1/4 cup good quality dark rum
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup canned milk
• 2 teaspoons rum extract
• powdered sugar, for rolling the rum balls

Directions

1. 1

   Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside.

2. 2

   Mix all the dry ingredients together well.

3. 3

   add the rum a little at a time until everything makes a stiff dough.

4. 4

   You may need more rum, just add until it's the right consistency. Like play dough.

5. 5

   Add melted chocolate mixture and rum extract and mix well.

6. 6

   Rum Ball dough should be stiff yet pliable.

7. 7

   Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar.

8. 8

   These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.