Rum Balls

These are probably my most requested Christmas cookie (if you can call it a cookie). They are made with dark rum & have a very strong alcohol flavor. So, they are definitely not for kids!
I found the recipe in the December 2003 issue of Martha Stewart Living magazine. But, it can also be found on her website.
Rolling out all the balls can be quite time consuming. But, other than that, they are super easy.
This recipe makes about 4 dozen.
You will need a 12" x 17" rimmed baking sheet. This is pretty essential, as the amount of batter is based on this size pan. It is a standard size & should be easy to find.

Preheat the oven to 350 degrees.
Begin by preparing a basic brownie batter.
Measure 3/4 cup of flour & place in a small bowl. Set aside.

Add 3 large eggs to a large mixing bowl.

Along with 1 teaspoon vanilla, 1/2 cup light brown sugar, and 1/2 teaspoon salt.

Whisk well to combine. Set aside.

Bring a small saucepan of water to boil.

Next, you'll need 6 ounces of good quality chocolate. You can use semi-sweet, or dark chocolate...whichever you prefer.

Coarsely chop the chocolate,

and place in a heat proof bowl, that is big enough to fit over your saucepan. Add 1 1/2 sticks of unsalted butter to the chocolate.
Heat over the simmering pot of water, stirring occasionally,

until melted.

Slowly add the chocolate to the egg mixture,

whisking constantly, to avoid cooking the eggs.

Pour in the flour,

and stir to combine.

Prepare the baking sheet by spraying it with non-stick cooking spray.

Pour on the batter,

and spread out evenly.

Bake for about 12 minutes. Rotate the pan halfway through. I always know mine is done when it starts to rise up in the center. Not sure if that will happen in everyone's oven...but, when done, a toothpick should come out with some crumbs attached.
Cool completely on a rack.

When cool, crumble up the cake into small pieces & place in the bowl of an electric mixer fitted with a paddle attachment.

While mixer is running on low speed, slowly add a 1/4 cup of dark rum.

Beat until the dough begins to stick together.
Scoop out dough by the tablespoon & roll into a ball form. Roll the ball in coarse sanding sugar.

I like to use red or green sugar...or both.
The Rum Balls can be served chilled, or at room temperature. But, I like them best cold.
They will last for quite a few days in the fridge.

Rum Balls

Adapted from Martha Stewart: Cookies Makes 4 dozen Non-stick cooking spray 3/4 cups {1 1/2 sticks} unsalted butter, cut into pieces 6 ounces good quality semi-sweet, or bittersweet chocolate, chopped 3 large eggs 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon coarse salt 3/4 cups flour 3-6 tablespoons dark rum sanding sugar, for rolling Preheat the oven to 350 degrees. Combine the butter & chocolate in a bowl set over a saucepan of boiling water & melt, stirring occasionally. In a large mixing bowl, whisk the eggs, light brown sugar, vanilla & salt. Slowly whisk in the melted chocolate mixture. Fold in the flour, until just blended. Spray a 12" x 17" rimmed baking sheet with non-stick cooking spray & pour in the batter. Use a spatula to smooth it evenly. Bake for 10 minutes. Transfer the pan to a rack & cool. Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment. Beat on low until the brownie is completely broken up. Slowly add in the rum, a bit at a time & beat until the mixture forms into a ball. You will know it's the right texture if you can easily roll the dough & it holds its shape. Scoop out the dough by the tablespoon & roll into a ball. Toss in sanding sugar & chill until ready to serve. Click here for the printable recipe.