I know, I know.
It’s January. So, when it comes to food all we’re supposed to talk about is “health and wellbeing.”
And to that, I say, “meh.”
Personally, I think that it’s impossible to over-indulge over the holidays as much as people lead us to believe.
Unless you have a serious unchecked cookie addiction eleven months out of the year, I doubt you’re going to so over-indulge during the holidays that you need to reset your entire life to get back on track in the first part of the New Year.
But when it comes to cookies left over from the holidays, if there’s anything better than rum balls I can’t think of what it could be.
Which reminds me of how spoiled I was over Christmas.
I had a “Patsy Cline Christmas” because Jedd indulged my love for all things Patsy with biopics and live recordings.
“I don’t want to be Kitty Wells. Hell, I wanna be Hank Williams!”
So, while we sat around the table with my mother drinking crazy-strong coffee and eating her famous rum balls, I felt like Hank Williams. And/or Patsy Cline. I won the metaphor.
The combination of chocolate and rum are a knockout, and combined with coffee and good company – it’s enough to make you warm up to January.
Yield: Approximately 36
3 cups crushed vanilla wafers
2 cups powdered sugar
1 cup finely chopped pecans or walnuts
1/4 cup cocoa powder
1/2 cup rum*
1/4 cup light corn syrup
Granulated or powdered sugar
Mix wafers, powdered sugar, nuts and cocoa. Stir in bourbon and corn syrup. Shape into 1 inch balls. Roll in granulated sugar.
* You may substitute bourbon or brandy for the rum
(Recipe courtesy Virginia Little)
(Photos by Launie Kettler)