It's a Holiday Re-run

 'Tis the season -- for cookies and for re-runs. It's been a while (14 years, really?) so here it is again -- Chocolate Rum Balls, with a couple of notes at the end. Apologies to most of the world for being a lazy American and not including metric measurements. We really should have learned all that by now. 😞

C is for Cookie...

Need something chocolate for your holiday cookie platter? Here's a favorite from our house. While there are plenty of recipes out there for no-bake cookie balls, I think this is one of the better ones -- and I say that based on years of sacrificing my waistline in the quest for tasty treats. Resist the urge to eat these until they have 'aged' overnight. It takes a bit of time for that fudge-like consistency to develop.

CHOCOLATE RUM BALLS

• 6 ounces semisweet chocolate morsels (chips)
• 1/2 cup orange juice
• 3 Tablespoons rum
• 1 package (9 oz.) chocolate wafers, thoroughly and finely crushed
• 3 cups powdered sugar (divided)
• 1 cup finely chopped nuts
• 1 container (about 8 oz.) chocolate sprinkles
• small container candied cherries for decoration, if desired

In a large bowl, mix cookie crumbs, 2 cups of powdered sugar and nuts. Being careful not to scorch, melt chocolate morsels in either the microwave, or in the top of a double boiler. Pour melted chocolate into crumb mixture, then add orange juice and rum. Mix well. Cover and refrigerate at least 2 hours, or even overnight.

To shape: roll dough into small balls and then roll them in the sprinkles. When all the balls are rolled, chill them for a bit until they are firm enough to easily handle. Blend the remaining sugar with enough water to make a rather thick glaze. Dip each ball halfway into glaze. If desired, decorate the top of each ball with a sliver of candied cherry.

NOTES: I use Nabisco chocolate wafers for these. They come in the right sized packet and they're nice and thin and crush easily. However, any plain chocolate wafer that you find pleasant to eat will work. In fact (and I'm not too proud to admit this) in an emergency Oreos (with the middle 'goop' scraped away) has been used to no ill effect -- but trust me, the wafers are easier! They can often be found in the ice cream 'accessories' (cones, fudge sauce, etc.) section of the supermarket, rather than in the cookie aisle -- go figure.

In some parts of the US, chocolate sprinkles are known as "jimmies" -- call them what you will, but they are the little chocolate rod-shaped thingies used as an ice cream, cookie, or cupcake garnish. FWIW, you can find real chocolate sprinkles in  (link removed)The Baker's Catalog, but regular supermarket ones work just fine.

Powdered sugar also uses the alias of 10X, or confectioner's sugar.

Over the years I've refined my technique for rolling these: take a small scoop of dough, gently roll it in your hands until it 'just' softens. Now, put some sprinkles in your hand and continue rolling gently until the sprinkles (mostly) cover the ball. Works much better, and uses less sprinkles, than trying to roll them around on a flat surface or in a bowl.

No need to refrigerate cookies after they have been rolled and decorated. Frankly, around here, they just don't last that long!

NOTES: I don't think that King Arthur Baking carries the real chocolate sprinkles currently. It won't matter if you use the supermarket variety.

Some folks don't care for candied cherries -- a sprinkle of red colored sugar atop the glaze adds a festive touch if you don't add the cherries.

It was asked if a teaspoonful of bourbon vanilla could be used instead of rum. Sure, just don't call them Rum Balls! 😀