I’ve just been informed that my father has made his first batch of rum balls and other cookies. He said they are pretty good, but not quite as strong as late Grandma Cole’s “Eat two of these and get a DUI” rumballs. We think in her later years she was either forgetting the recipe or adding the rum twice. One batch, I swear, you would eat one and you could see a vapor trail when you exhaled.
None of us complained, though.
cathyx
How about the recipe?
mr. whipple
Recipe, so we can all share the joy?
asiangrrlMN
Thirded for the recipe. And, BALLS!
ETA: Schwetty balls, to be precise.
@cathyx: Yum! That sounds like a plan to me.
cathyx
It’s mix sugar, butter, and egg together, add flour. Make into balls and while they bake, pour a big glass of rum and drink it.
Sue
Yummy, I’ll get to work on the egg nog and we’re set to go!
sjw
Well, Cole, that’s my good laugh for the evening. Many thanks.
Omnes Omnibus
@cathyx: Why bother with the sugar, butter, egg, and flour? Just have the rum. Although, I have to admit I am a big fan of hot buttered rum.
scav
and to think that I’ve actually got a bottle of rum on my mousepad at this very instant (back from shopping). Share! Yo Ho Ho Ho and a baba au rhum.
NobodySpecial
Reminds me of a friend who used to make fruitcake. Her recipe didn’t call for dipping the cake in alcohol, no…it involved soaking it in brandy for what seemed to be half a day.
I saw one person bite into it and watched the brandy just roll down the sides of his mouth. Needless to say, at the age of 16, they weren’t letting me anywhere NEAR the fruitcake.
schrodinger's cat
Am I the only person in the world who hates eggnog? It reminds me of a vile concoction of raw egg, honey and brandy that my mother would feed me when I was a child, ostensibly to make me strong, since I was a skinny little thing.
licensed to kill time
Ah, Christmas cookies are one of the best things about the Happy Holidays Season. I had Swedish neighbors for a time, and the plate of home-baked cookies they brought over every year was to die for.
{{{ TO DIE FOR, I TELL YOU! }}}
Ekim
I’m waiting for the recipe too.
cathyx
@Omnes Omnibus: Because you need the pretense of making cookies in order to call them rum balls.
geg6
Well, I hate rum balls (and rum) but I’m glad you’re getting some to make your holidays merry, Cole.
I am buying the last 3 things on my Christmas list tonight and will be done, with the exception of grocery shopping. Sister who bought parents’ house (and who, subsequently, is required to host all family holiday functions in return for the generous price we gave her) has ordered a huge prime rib roast from her restaurant’s beef vendor. I have to choose a side to make. I haven’t even begun to consider any options? Any suggestions, Juicers?
asiangrrlMN
@schrodinger’s cat: I don’t hate it. I don’t particularly like it, though. I’m bipartisan about eggnog. You know what I love, though?
TUNCHIE!
@geg6: Rum balls? Sorry. Had to do it.
Stuffing. Or mashed sweet potatoes. I like mashed sweet potatoes.
Cris
more like add crushed up nilla wafers am i rite
geg6
@schrodinger’s cat:
Ha! My mom used to give me that, too! She was told by the family doctor that I was too skinny and needed said tonic (really, just eggnog) to fatten me up.
Vile stuff and I refuse to touch eggnog to this day. Champagne is my holiday drink of choice.
Sue
@schrodinger’s cat:
and
@asiangrrlMN:
You’ve never had my eggnog. And after having it, if you still don’t like it, MORE FOR ME!
licensed to kill time
FRONT PAGERS!
Something exceedingly strange happened on the thread below after DougJ’s post at #17. There appears to be a link embedded in the reply button on his post and it’s made the Internets all hinky again! You Fix! (please:)
eta: never mind, it’s fixt already
Tom Hilton
If you have a recipe for Martini Balls, let me know.
schrodinger's cat
Grandma’s rumball cookies sound like the tiramisu my husband once made, he replaced the kahlua with a mix of coffee and vodka (lots of vodka), tiramisu became vodkamisu.
Omnes Omnibus
@cathyx: I would be willing to simply lie. It is safer than messing with an oven when you are all lit up with rum. Think of the fire hazard.
Omnes Omnibus
@geg6: Yorkshire pudding.
schrodinger's cat
@asiangrrlMN: There has been no Tunch sighting in a longtime. I blame Obama.
asiangrrlMN
@Sue: I’m amenable to trying it. I can be convinced. I just have never been a big fan. Besides, the situation you describe? Sounds like a win-win for you!
@schrodinger’s cat: Maybe we can make a game of it. Just add tons of vodka to all the desserts this season and see which BJ family gets the most trashed.
@schrodinger’s cat: I blame Rahm! Oh wait.
dms
Funny…’cause when I was a child, I hated rum balls. ‘Course, now my reaction would probably be: why’d you let all this cookie dough get in the way of the rum.
Old Dan and Little Ann
I poured a bowl of cereal when I was about 6 years old. I spit out my first spoonful because it was so gross. I double checked the carton and noticed that it was egg nog. I have not tried it since.
scav
Aunt Mary Lee’s Bourbon Balls
Mix 2 1/2 cups crushed vanilla wafers , 1 cup powdered sugar, 1 cup finely chopped walnuts, 2 Tbs cocoa, Mix in: 1/3 cup bourbon, 3 Tbs corn syrup. Roll mixture into 1 inch balls. Roll in sugar. Store tightly covered.
Named, not after she who made them, but the vocally righteous teetotal Aunt who hogged them all one year.
provided not for originality of recipe but as a lure and technical consolation to the non-rumites.
Eric S.
@schrodinger’s cat: No! Eggnog is terrible, vile stuff.
I have a friend who is the youngest of 6 sisters. Her family makes a ridiculous amount of cookies and candies at Thanksgiving. I get a plate every year. The rum balls are always special. They’re no where near as strong as her rum cake though. When that shows up at a party just put your keys in the bowl and claim some floor space. One piece and you will be drunk.
scav
@asiangrrlMN: Fiend! Now I’ve got Rahm-balls in the mental swap space.
Omnes Omnibus
@schrodinger’s cat: I like eggnog, from the crap in the dairy department to the really good homemade stuff. I just like eggnog.
kindness
Do us a favor…
Post Grandma’s recipe.
BGinCHI
Rum Balls would be a good tag.
asiangrrlMN
@scav: Mmmmmm, Rahm balls….I’d like the recipe for that.
@Mike Kay (Democrat of the Century): Crossing fingers about the Senate, but not holding my breath.
@South of I-10: Milk. Punch. Somehow, those two words do not go together for me.
Mike Kay (Democrat of the Century)
O.T.
DADT just passed in the House 250-175, which was LARGER than the vote held in May (234-194).
This must be obama’s fault.
J.
It’s just a matter of time before the FDA cracks down on rum balls. Enjoy them while you can!
South of I-10
@schrodinger’s cat: I am not a fan of egg nog, but I do love Milk Punch. It’s a Christmas tradition. My office manager makes a rum cake that is wonderful, but she won’t give up the recipe.
fourlegsgood
I love the holidays. A good excuse for cookies!! Sadly, my broken foot is making baking a pain in the ass this year. I haz a sad.
dms
@Mike Kay (Democrat of the Century): Christ on a fucking stick. We’re talking rum balls here. You post a comment to stick it to the Obama put-his-feet-to-the firers. We get it. WE GET IT. Nobody’s allowed to hold Obama accountable. Could you please just give it up? For a second?
You’re as bad as the “War on Christmas” people. WE GET IT. Not everything is Obama’s fault. But few people are saying that everything is.
tfitzaz
a recipe would be lovely.
Nora
One of my first recollections of being a little tipsy is from eating more than a few of my paternal grandmother’s bourbon balls when I was 15. My parents said it was ok to have a couple. The bourbon odor was intense when you opened the lid to the tin. She believed in a lot of bourbon.
I don’t like commercial eggnog. The homemade stuff can be special. I still treasure the memory of a glass of my aunt’s homemade eggnog with Maker’s Mark. Absolutely wonderful.
Ripley
@scav:
Mmm, thanky. Rum good; bourbon better.
geg6
@asiangrrlMN:
I hate stuffing. But love, love, love mashed sweet potatoes. However, the nieces will have none of that. Picky eaters, my family.
What I really want to make is a Michael Symon recipe for roasted Brussels sprouts. But that won’t fly with the nieces or anyone else, for that matter.
@Omnes Omnibus:
Heh. Used to have that at my English immigrant grandparents’ place every Christmas. I’ve never made it, though, and am afraid I’d screw it up. It can be nasty if not made well (as my mother found out when she tried to make it after Grandma Gray died). Might give it a try, though. Maybe with a practice run first.
quaint irene
A nice potato gratin. Put it under the broiler for a few minutes when you get to your sisters.
*********************************
I just started soaking the dried fruits for my Dresden stollen. In my mom’s day you could buy those little plastic containers of dried citron and who-knows-what-else. Some dyed in neon red and green.
I stick to golden raisins, currants and minced dried apricots. Marinated in lots of apple brandy. The soaking liquid is freely brushed on the loafs after they come out of the oven.
schrodinger's cat
I have an idea, John should roll the rum ball cookies in catnip and feed them to Tunch and then record the ensuing mayhem and post it on Balloon Juice. It will be like a Christmas gift to all his (Tunch’s) fans.
Omnes Omnibus
@schrodinger’s cat: That’s just wron-Oh, who I am kidding, everyone would want to see that.
Where is the rum ball recipe? Please?
Svensker
@geg6:
Yorkshire Pudding is delish and tradish, but has to be at the last minute or it’s shoe leather.
Does your family eat brussels sprouts? Here’s a very easy recipe from Gordon Ramsey for sprouts with pancetta.
Or you could do braised turnips (slice turnips, saute in butter or olive oil with a pinch of sugar til light brown, add a pinch of salt and pepper, add a little flavorful broth and bring to the boil, cover and cook about 10 minutes). You can add carrots to the turnips for color. Sprinkle with chopped parsley and serve.
Or if your family doesn’t like sprouts or turnips, you could do broccoli with a cheese or hollandaise sauce.
I like sticking to the winter veggies.
Oh, are there going to be mashed potatoes? Cuz, if not, you could always do stuffed baked potatoes, with the flesh mixed with cream, chives, chopped bacon, mushrooms, etc. Those are always delicious.
Edited to add: whoa, if the nieces are too picky to eat mashed sweet potatoes, then there’s little hope for any of this stuff.
asiangrrlMN
@schrodinger’s cat: I would settle for a vid of Tunchie grooming himself. Harrumph.
@geg6: Oh, I hear you. My niece and nephews are quite picky, too. I LOVE Brussels Sprouts. How about something safe like coleslaw or regular mashed? The au gratin sounds good, too.
@Svensker: You can cook for me. Yum yum yum.
kindness
Do you like twice baked potatoes? Here’s a twist:
I started making them with the usual additions; butter, sour cream, bacon, diced green onions (scallions to some of you), diced garlic, parmisian cheese….but I also have been adding sweet potatoes (yams really). I bake the yams so they are al dente, then I cube them up. I mix them into the twice baked mix last so they stay cubed & don’t get mashed up. Then scoop into potato shell & into the oven and bake again.
scav
or, if you’re trying to nudge new things in, there are all sorts of things to add to the potato gratin, like celery root and jerusalem artichokes. I love my chokes (here’s a pure j-choke version)
mapaghimagsik
I don’t mean to pick on the Rum haters, but there are so many different varieties of Rum, that saying you hate rum means really that unless you hate liquor in general, perhaps you haven’t found the *right* rum.
I have yet to find someone who has claimed to hate rum that I haven’t found a rum they enjoy — unless they’re just not drinkers in general. There’s rums for scotch lovers and rums for wine lovers and rums for vodka lovers.
The same goes for rum cocktails. Some rums do nothing for eggnog — you really need one with a flavor that’s strong enough to punch through and a flavor you enjoy. I like it with the Rhum Clement Creole Shrubb (A martinique rum) because the bitter orange cuts through the sweetness of the overly sweet nog.
Anyway. My rum rant.
Svensker
@mapaghimagsik:
Mmm, that sounds delicious.
Do you like the Puerto Rican “egg nog” called coquito? Made with coconut cream instead of cow’s cream? That is some goooooood stuff.
schrodinger's cat
@geg6: Recipe suggestion: Garlicky oven roasted potatoes with lime, rosemary and oregano.
Mix 1/4 cup olive oil, juice of two limes, oregano, rosemary and kosher salt, add enough water so the mixture is about 1/2 cup.
Toss two pounds of potatoes, cut in wedges, using the mix above mix. Spread in a single layer on a cookie sheet, bake for about 30 min to 45 min at about 450 or until done, at around 20 min mark, flip the potatoes.
Mary Jane
@dms: Lighten up, Francis
Stooleo
OT “Facebook founder’s philanthropy pledge angers Ayn Rand Center”
mapaghimagsik
@Svensker:
Have not done that one. Egg Nog, even the low fat stuff is… well, fat.
It sure sounds interesting, and I’ll have to try it.. google don’t fail me now. I do have, oddly enough, coconut cream.
I also like Egg Nog with a rum called ‘Kracken’ which is a black spiced rum, which isn’t as harsh as Goslings (which I like, but isn’t for everyone and the *only* rum you can use to make the official ‘Dark ‘n Stormy’ — they’ll sue!!!!) But the Kracken has a strong vanilla taste, especially at the finish, and its strong enough to hold its own against Egg Nog. Its also overproofed (92 proof) which also explains why my friends say “I really like Kracken, but I don’t know why, I just get so messed up on that stuff!”
R-Jud
Boozy desserts reminds me: I need to get my MIL’s sherry trifle recipe out of her one of these days. ZOMG, so amazing, especially in the summer when raspberries are in season.
We adults don’t exchange gifts other than wine and food. I am the cookie queen. I’ve baked four dozen cookies so far this week; another eight dozen to go. This year’s varieties include chocolate chip, peanut butter, oat crisps with cranberries, gingerbread, and almond/coconut macaroons. There will also be brownies.
We’re doing a pub Christmas dinner this year, so nobody has to cook (or wash up), but for Christmas Eve dinner I’m having friends around for some venison stew. Should be properly cold and snowy here, too, so I’m excited.
Also, the Bean’s toys are all wrapped and stored. Other than waiting for the Mr’s gift to arrive, I’m done.
Omnes Omnibus
@R-Jud:
My father makes a sherry custard trifle every year for X-mas. It is his contribution to the feast. Wonderful thing. It involves a homemade cake, macaroons, apricot and raspberry preserves, a homemade vanilla custard, whipped cream, almonds, brandy, sherry. It is to kill for.
Southern Beale
Still looking for a recipe for Schwetty Balls.
schrodinger's cat
@Omnes Omnibus: That sounds sinfully delectable!
Felanius Kootea (formerly Salt and freshly ground black people)
@Stooleo: Link doesn’t work, so I found another.
All this talk of rumballs is making me thirsty. Just bought some cassis lambic. I think I’ll drink some.
R-Jud
@Omnes Omnibus: That does sound fantastic. MIL’s custard is homemade. I think she would freak out if I suggested adding almonds to it, though (I LOVE almonds). She was irate that Prince William and Kate’s official engagement photos showed them touching.
AnnaN
Hah! This reminds me of the fruit cake my grandmother would “make” each year and no one ever turned down.
She would buy a fruit cake the first week of December from the local Polish bakery in nordeast Minneapolis and steadily, every few days, add brandy to it. I swear, a little 8x4x4 fruitcake would weigh about 8 lbs by the time Christmas Eve rolled around. The flammability quotient was quite high and the fumes were enough to get you drunk. Something about the density of the cake allowed it to hold a tremendous amount of liquor, but I think her grandma juju had something to do with it.
It was fabulous.
schrodinger's cat
@R-Jud:
Why? Are they not supposed to touch, till they get married?
kay
@R-Jud:
This whole topic is making me anxious and upset :)
This is my last visit to a Christmas discussion!
So far, I purchased the Christmas tree, and put it up. That’s it. I was thinking I like how it looks bare. Do you think anyone would buy it? That I intended that?
Omnes Omnibus
@R-Jud: The almonds are toasted and placed on top of the whipped cream for decoration; they are not in the trifle.
R-Jud
@AnnaN: She was basically making her own traditional English “Christmas Pudding”. It’s a steamed fruitcake type thing that they make in late November. Then they douse it with booze every few days until Christmas. Before serving, they light the fucker on fire.
I’m going to try to make one next year.
EDIT:
@kay:
Don’t sweat it! Mr Jud came home with our tree today, and we don’t put it up until Christmas Eve. That’s why friends come over, to help decorate. And my parents ran a restaurant and baked all their own desserts while I was growing up, so I can make cookies better than I can pick out gifts.
I think a big tree with several strings of lights on it, alone, would be lovely. I’d buy that.
scav
@kay: Put a naked angel and top to drive the idea home. :)
gypsy howell
@fourlegsgood:
threelegsgood
kay
@scav:
Hah! Thank you. Good suggestion. I have a tree-topper star that lights up and flashes erratically, or burns steadily, or doesn’t light at all!
That’s meant to symbolize the mystery of…electricity.
Omnes Omnibus
@kay: I have done no shopping or preparations of any kind with the exception of requesting a recipe for rum balls a few minutes ago. You don’t see me worrying, do you? The fact that Christmas is held at my parents’ house (Christmas Eve at my 89 y/o Grandmother’s house because she wants it that way and, yes, she does the majority the cooking for that night herself because its Christmas and that’s what she does, the stubborn old coot) and my job is to show up, be charming, bring my wife and let her be even more charming, and bartend has absolutely nothing to do with the fact that I am not concerned about my lack of preparation.
R-Jud
Is this the best kids’ Christmas special ever?
I think it might be.
Omnes Omnibus
@R-Jud: It is blocked here. What is it? If it isn’t the original cartoon version of “How the Grinch Stole Christmas,” then it is not the best kids’ Christmas special ever. Sorry, facts are facts.
kay
@Omnes Omnibus:
See how it is? I need better relatives :)
Stooleo
@Felanius Kootea (formerly Salt and freshly ground black people): Thank you! and sorry for the broken link.
Omnes Omnibus
@kay: Have a rum ball. I hear they improve one’s family.
Cris
@Omnes Omnibus: Chuck Jones could not touch anything without turning it to awesome.
Omnes Omnibus
@Cris: Word.
R-Jud
@Omnes Omnibus: Ooh. It was Emmet Otter’s Jugband Christmas. The Grinch is pretty damn awesome, though.
Omnes Omnibus
@R-Jud: Sounds intriguing. One wishes Lion’s Gate was not a stickler for copyright issues.
jl
“Grandma Cole’s “Eat two of these and get a DUI” rumballs”
Look here, Cole, post that recipe now.
Get hopping, like a bunny, on that. Stat!
R-Jud
@Omnes Omnibus: Basically, we’re pitting Chuck Jones against Jim Henson.
Comrade Mary
@geg6: Why not have a practice run for Yorkshire Pudding soon even if you end up making something else for dinner? I make a pretty damn nice pudding morphed from the Joy of Cooking version and my Dad’s version.
Yorkshire Pudding for One
1. Find a ceramic, metal or pyrex dish that will hold about 2 cups.
2. Set oven to 450 degrees, placing the dish on a tray and sticking it in the oven to heat up while you prep.
3. Mix these dry ingredients in a separate bowl:
1/2 cup all purpose flour
1/2 teaspoon salt
4. Stir in 1/2 cup milk or cream until the lumps are dissolved.
5. Crack and beat in one egg until it’s well mixed.
(I used to worry about beating the hell out of the batter, using a blender or an electric mixer to get bubbles at the milk stage, then more bubbles at the egg stage. I also used to fuss with keeping the batter cold/warming it up to get the proper mix of puff and pudding. Not Necessary. A bowl and a spoon and a little elbow grease are all you need.)
6. When the oven hits temperature, remove the tray with the dish. Spear a piece of cold butter with a fork and apply to the sides of the dish, then let the rest fall to the bottom and melt. Put in as much butter as you like. I get great results with about half a tablespoon of butter, but a metal dish may need a little more and more always tastes better.
7. Pour in the batter, then bang the dish back in the oven and let bake at 450 for 15 minutes.
8. After the timer goes off, reduce heat to 350 degrees and let bake for 15-20 minutes.
This results in a crispy, golden-brown crust, a rich yellow pudding, and a hell of a lot of loft. My baking dish is about 3 inches high, and I usually get another 3-4 inches rising above its rim.
If this works for you, the recipe is easily expanded. Just use these base proportions:
1 cup flour
1 cup milk/cream
1 teaspoon salt
2 eggs
So a recipe for two people split between two dishes would be 1-1-1-2 , and a recipe for 4 people in an 8 x 8 pan would be 2-2-2-4. My dad used to use only one egg per cup of flour, but 2 eggs are what gives you the rich colour and a whole lotta puff.
Cris
Wow, talk about the Ultimate Showdown of Ultimate Destiny. Freaking epic.
Much as I love the Grinch, I think I have to hand the prize to Emmet Otter — it has more depth. And “When the River Meets the Sea” is the best version of “Amazing Grace” ever.
Cris
Speaking of Emmet Otter, check out the outtake reel. I love how Oz and Nelson stay in character throughout.
geg6
Thanks for the suggestions, folks. I’m thinking the potatoes gratin will work. A great idea actually. I would have usually done twice-baked potatoes with all the fixings, but we never know how many people may be there. We will be be at my sister’s, who throughout her career of owning and managing restaurants/bars, always invites some stray or two or three from among her regulars. It could be ten or it could be thirteen or fourteen or twenty for dinner. We never know for sure. A casserole will be a better option for that, I think.
This is why I love BJ!
R-Jud
@Cris: I just watched that about twenty minutes ago.
“Who are we, Ma?”
Showed this to my kid for the first time tonight, and she was GETTING DOWN to “Barbecue”.
Yep. My mother wants it performed at her funeral.
Jackie
@scav:
This recipe is exactly right, except use rum instead of bourbon, and boost booze to 1/2 cup. My kids (now ages 31 and 28) love rum balls. I think they got their first ever buzzes from them as kids.
Joseph Nobles
My hot buttered rum story comes from college when no one really knew what it was. Somebody had a hot buttered rum party at his house, and he had an entire bottle of rum in a saucepan heating it, and then pouring it over a pat of butter in the glass. It’s a wonder the house didn’t burn down.
Jay S
@geg6: Yorkshire pudding is a traditional accompaniment.
And I see in the preview window at least one other has chimed in, and a winner has been chosen. Late to the party again.
Cheryl from Maryland
@R-Jud: We are doing this. If WaPo mentions a house catching on FIAH on 12/26, it is we. We made all the citrus peel from scratch, following the Joy of Cooking receipts. The orange is pure orange essence and sugar; not that I have had crack, but colleagues at work with whom I have shared tell me it is a rush like orange crack. This is to accompany roast goose (goose boiled in honey water and hung in the fridge before roasting), chestnut stuffing, smashed yukon gold potatoes and some sort of green vegetable because it counteracts all of the fat. Oh, and brandy, butter and cream sauce for the flamed pudding. Wish us good fortune.
WaterGirl
I used to work with a woman who made chocolate bourbon balls that were to kill for. I had two one day at work and someone had to drive me to my next appointment. As soon as I read John’s post I had visions of kathy’s bourbon balls and vowed to make them before christmas.
Here is kathy’s recipe:
Chocolate-Bourbon Balls
Chocolate-Bourbon Balls are best made a couple of days before they are to be eaten. This allows the flavors to ripen and mellow. If you can leave them alone for that long!
Double recipe:
1/3 to 1/2 cup cocoa
2 1/2 to 3 cups powdered sugar
1/2 to 2/3 cup (good) bourbon whisky – We use Maker’s Mark
3 to 4 tablespoons light corn syrup
6 cups crushed vanilla wafers (about 2 boxes)
2 cups finely chopped pecans
1 cup powdered or granulated sugar (for coating)
In a mixing bowl, stir together cocoa and 2 1/2 cups powdered sugar.
Combine and stir in 1/2 cup bourbon and 3 tablespoons corn syrup.
Use a food processor to crush vanilla wafers; crushed cookies should be powdery, not chunky. Add cookie crumbs and pecans to mixture and blend thoroughly. Add powdered sugar, bourbon and/or corn syrup as necessary until the dough holds together and can be shaped into balls.
Put 1 cup powdered or granulated sugar in a good-quality zipper bag that doesn’t leak. ;-) Roll the dough into 1-inch balls, put them in the bag about 6 at a time, seal the bag (duh) and shake to coat the balls with sugar. Dough may need to be moistened occasionally with bourbon and/or
corn syrup, to keep it from drying out as you make the balls. Store in a tightly covered container.
Hint: Use one box Keebler vanilla wafers and one box Nabisco Nilla wafers if possible. The flavors are slightly different, and they blend together nicely. Also, for the last step, coating the balls with granulated sugar is not quite as pretty but it’s a whole lot neater to work with than powdered sugar.
Makes about 12 dozen.
tesslibrarian
@WaterGirl: Those sound delicious–thanks for sharing.
I baked cookies today, including sugar-citrus cookies. Usually I just cut them out in stars, but I couldn’t resist using the ones I bought for tailgates, too. So there are stars, bones, and fire hydrant cookies this Christmas. In Athens, this won’t seem (too) weird.
drunken hausfrau
Goddamn! Your family are my kind of people! Rum balls… so early! I’ll be making mine next week — and real egg nog, with bourbon and rum, fresh cream and eggs. Cheers!
R-Jud
@Cheryl from Maryland: Good fortune, and may your arteries (and property) survive the Boxing Day Massacre.
(Ohhhhh, chestnut stuffing…)