Easy, Festive (and Boozy!) Rum Balls Recipe

Rum balls are one of the easiest and most festive cookies to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. Everyone loves them. What’s more? They can be made ahead and frozen, too.

Easy, festive, boozy rum balls — what’s not to love?

The virtues of rum balls include:

• short prep time: the batter takes all of about 5 minutes to whip up
• no-bake, which means short total time: start to finish these will take about 30 minutes to complete
• high-yield: this recipe will make at least 40
• taste: they are delicious, boozy bites of goodness
• easy: can’t have too many easy recipes around the holidays
• festive: perfect for holiday entertaining
• pretty: a perfect gift
• they can be made ahead of time (and even frozen!) — score!

I can’t think of a more perfect treat to have on hand for the holiday season. And if you’re looking for another low-effort, high-yield cookie recipe to gift all season long, try these melt-in-your-mouth Lemon-Almond Snowball Cookies .

PS: Chewy Chocolate Sugar Cookies

PPS: Simple Classic Shortbread

How to Make Rum Balls, Step by Step

Gather your ingredients : Vanilla wafers, rum, cocoa powder, corn syrup, and confectioners’ sugar.

Note: If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

First: pulse the vanilla wafers in a food processor until they are finely ground:

Next: add the confectioners’ sugar, cocoa powder, and corn syrup:

Pulse until finely ground:

Finely: Add the rum, and pulse until the ingredients form a cohesive mass:

Transfer the “dough” to a separate vessel. Pour some confectioners’ sugar into a small, rimmed sheet pan:

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2020/10/doughmass_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“The “batter” for the rum balls in a bowl aside a powdered-sugared filled tray. - 10”>

Portion the dough into balls using a #100 scoop or a teaspoon or by simply pinching off small pieces and rolling them in your hands. Roll the balls in confectioners’ sugar.

Transfer the confectioners’ sugar-coated balls to a clean tray or storage vessel:

Can You Freeze Rum Balls?

Yes! Simply transfer to an airtight container and freeze for up to 3 months. I find these delicious straight from the freezer in fact, but if I am going to serve them, I let them thaw at room temperature overnight. Before serving, re-roll them in powdered sugar to freshen them up 🙂

How to Gift Rum Balls

To gift rum balls, simply find a festive gift box, load with small, paper liners, and load with your delicious, boozy, rum balls. I like these:

• Mini Foil Wrappers — perfect rum balls or truffles or anything similarly sized.
• Punch Studio book boxes — I can’t find a source for these. My mother found them at Marshall’s a million years ago and passed them along to me. Marshall’s or craft stores such as Michael’s and Hobby Lobby and JoAnn Fabrics are all good spots to find decorative gift boxes.

Stationery boxes work well, too. I ordered a set of 50 many years ago, and I’m still using them around the holidays to gift rum balls, boozy chocolate truffles , and chocolate-dipped peanut butter balls .

Description

These rum balls are the easiest, best, and most festive cookie to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. What’s more? They can be made ahead and frozen, too.

Notes:

• If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

• If you’d like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized.

• A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.

• 3 + cups (311 g) vanilla wafers (a whole box of Nilla wafers), see notes above

• 1 cup ( 120 g ) confectioners’ sugar (plus more for rolling)

• 2 tablespoons ( 10 g ) cocoa powder

• 2 tablespoons ( 44 g ) white corn syrup

• 1/3 cup ( 74 g ) rum, plus more as needed

1. Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
2. Add confectioners’ sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
3. Using a teaspoon or a #100 scoop , scoop out balls from the processor, roll them gently with your hands to form balls, then drop them onto a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer the balls to an airtight storage container until you are ready to serve them. Store at room temperature for up to a week or freeze for up to 3 months. Bring to room temperature briefly before serving.

• Prep Time: 30 minutes
• Category: Cookie
• Method: No-Bake
• Cuisine: American

Rum balls are one of the easiest and most festive cookies to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. Everyone loves them. What’s more? They can be made ahead and frozen, too.

Easy, festive, boozy rum balls — what’s not to love?

The virtues of rum balls include:

• short prep time: the batter takes all of about 5 minutes to whip up
• no-bake, which means short total time: start to finish these will take about 30 minutes to complete
• high-yield: this recipe will make at least 40
• taste: they are delicious, boozy bites of goodness
• easy: can’t have too many easy recipes around the holidays
• festive: perfect for holiday entertaining
• pretty: a perfect gift
• they can be made ahead of time (and even frozen!) — score!

I can’t think of a more perfect treat to have on hand for the holiday season. And if you’re looking for another low-effort, high-yield cookie recipe to gift all season long, try these melt-in-your-mouth Lemon-Almond Snowball Cookies .

PS: Chewy Chocolate Sugar Cookies

PPS: Simple Classic Shortbread

How to Make Rum Balls, Step by Step

Gather your ingredients : Vanilla wafers, rum, cocoa powder, corn syrup, and confectioners’ sugar.

Note: If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

First: pulse the vanilla wafers in a food processor until they are finely ground:

Next: add the confectioners’ sugar, cocoa powder, and corn syrup:

Pulse until finely ground:

Finely: Add the rum, and pulse until the ingredients form a cohesive mass:

Transfer the “dough” to a separate vessel. Pour some confectioners’ sugar into a small, rimmed sheet pan:

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2020/10/doughmass_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“The “batter” for the rum balls in a bowl aside a powdered-sugared filled tray. - 28”>

Portion the dough into balls using a #100 scoop or a teaspoon or by simply pinching off small pieces and rolling them in your hands. Roll the balls in confectioners’ sugar.

Transfer the confectioners’ sugar-coated balls to a clean tray or storage vessel:

Can You Freeze Rum Balls?

Yes! Simply transfer to an airtight container and freeze for up to 3 months. I find these delicious straight from the freezer in fact, but if I am going to serve them, I let them thaw at room temperature overnight. Before serving, re-roll them in powdered sugar to freshen them up 🙂

How to Gift Rum Balls

To gift rum balls, simply find a festive gift box, load with small, paper liners, and load with your delicious, boozy, rum balls. I like these:

• Mini Foil Wrappers — perfect rum balls or truffles or anything similarly sized.
• Punch Studio book boxes — I can’t find a source for these. My mother found them at Marshall’s a million years ago and passed them along to me. Marshall’s or craft stores such as Michael’s and Hobby Lobby and JoAnn Fabrics are all good spots to find decorative gift boxes.

Stationery boxes work well, too. I ordered a set of 50 many years ago, and I’m still using them around the holidays to gift rum balls, boozy chocolate truffles , and chocolate-dipped peanut butter balls .

Description

These rum balls are the easiest, best, and most festive cookie to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. What’s more? They can be made ahead and frozen, too.

Notes:

• If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

• If you’d like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized.

• A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.

• 3 + cups (311 g) vanilla wafers (a whole box of Nilla wafers), see notes above

• 1 cup ( 120 g ) confectioners’ sugar (plus more for rolling)

• 2 tablespoons ( 10 g ) cocoa powder

• 2 tablespoons ( 44 g ) white corn syrup

• 1/3 cup ( 74 g ) rum, plus more as needed

1. Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
2. Add confectioners’ sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
3. Using a teaspoon or a #100 scoop , scoop out balls from the processor, roll them gently with your hands to form balls, then drop them onto a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer the balls to an airtight storage container until you are ready to serve them. Store at room temperature for up to a week or freeze for up to 3 months. Bring to room temperature briefly before serving.

• Prep Time: 30 minutes
• Category: Cookie
• Method: No-bake
• Cuisine: American

Rum balls are one of the easiest and most festive cookies to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. Everyone loves them. What’s more? They can be made ahead and frozen, too.

Easy, festive, boozy rum balls — what’s not to love?

The virtues of rum balls include:

• short prep time: the batter takes all of about 5 minutes to whip up
• no-bake, which means short total time: start to finish these will take about 30 minutes to complete
• high-yield: this recipe will make at least 40
• taste: they are delicious, boozy bites of goodness
• easy: can’t have too many easy recipes around the holidays
• festive: perfect for holiday entertaining
• pretty: a perfect gift
• they can be made ahead of time (and even frozen!) — score!

I can’t think of a more perfect treat to have on hand for the holiday season. And if you’re looking for another low-effort, high-yield cookie recipe to gift all season long, try these melt-in-your-mouth Lemon-Almond Snowball Cookies .

PS: Chewy Chocolate Sugar Cookies

PPS: Simple Classic Shortbread

How to Make Rum Balls, Step by Step

Gather your ingredients : Vanilla wafers, rum, cocoa powder, corn syrup, and confectioners’ sugar.

Note: If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

First: pulse the vanilla wafers in a food processor until they are finely ground:

Next: add the confectioners’ sugar, cocoa powder, and corn syrup:

Pulse until finely ground:

Finely: Add the rum, and pulse until the ingredients form a cohesive mass:

Transfer the “dough” to a separate vessel. Pour some confectioners’ sugar into a small, rimmed sheet pan:

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2020/10/doughmass_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“The “batter” for the rum balls in a bowl aside a powdered-sugared filled tray. - 46”>

Portion the dough into balls using a #100 scoop or a teaspoon or by simply pinching off small pieces and rolling them in your hands. Roll the balls in confectioners’ sugar.

Transfer the confectioners’ sugar-coated balls to a clean tray or storage vessel:

Can You Freeze Rum Balls?

Yes! Simply transfer to an airtight container and freeze for up to 3 months. I find these delicious straight from the freezer in fact, but if I am going to serve them, I let them thaw at room temperature overnight. Before serving, re-roll them in powdered sugar to freshen them up 🙂

How to Gift Rum Balls

To gift rum balls, simply find a festive gift box, load with small, paper liners, and load with your delicious, boozy, rum balls. I like these:

• Mini Foil Wrappers — perfect rum balls or truffles or anything similarly sized.
• Punch Studio book boxes — I can’t find a source for these. My mother found them at Marshall’s a million years ago and passed them along to me. Marshall’s or craft stores such as Michael’s and Hobby Lobby and JoAnn Fabrics are all good spots to find decorative gift boxes.

Stationery boxes work well, too. I ordered a set of 50 many years ago, and I’m still using them around the holidays to gift rum balls, boozy chocolate truffles , and chocolate-dipped peanut butter balls .

Description

These rum balls are the easiest, best, and most festive cookie to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. What’s more? They can be made ahead and frozen, too.

Notes:

• If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

• If you’d like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized.

• A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.

• 3 + cups (311 g) vanilla wafers (a whole box of Nilla wafers), see notes above

• 1 cup ( 120 g ) confectioners’ sugar (plus more for rolling)

• 2 tablespoons ( 10 g ) cocoa powder

• 2 tablespoons ( 44 g ) white corn syrup

• 1/3 cup ( 74 g ) rum, plus more as needed

1. Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
2. Add confectioners’ sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
3. Using a teaspoon or a #100 scoop , scoop out balls from the processor, roll them gently with your hands to form balls, then drop them onto a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer the balls to an airtight storage container until you are ready to serve them. Store at room temperature for up to a week or freeze for up to 3 months. Bring to room temperature briefly before serving.

• Prep Time: 30 minutes
• Category: Cookie
• Method: No-bake
• Cuisine: American

Rum balls are one of the easiest and most festive cookies to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. Everyone loves them. What’s more? They can be made ahead and frozen, too.

Easy, festive, boozy rum balls — what’s not to love?

The virtues of rum balls include:

• short prep time: the batter takes all of about 5 minutes to whip up
• no-bake, which means short total time: start to finish these will take about 30 minutes to complete
• high-yield: this recipe will make at least 40
• taste: they are delicious, boozy bites of goodness
• easy: can’t have too many easy recipes around the holidays
• festive: perfect for holiday entertaining
• pretty: a perfect gift
• they can be made ahead of time (and even frozen!) — score!

I can’t think of a more perfect treat to have on hand for the holiday season. And if you’re looking for another low-effort, high-yield cookie recipe to gift all season long, try these melt-in-your-mouth Lemon-Almond Snowball Cookies .

PS: Chewy Chocolate Sugar Cookies

PPS: Simple Classic Shortbread

How to Make Rum Balls, Step by Step

Gather your ingredients : Vanilla wafers, rum, cocoa powder, corn syrup, and confectioners’ sugar.

Note: If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

First: pulse the vanilla wafers in a food processor until they are finely ground:

Next: add the confectioners’ sugar, cocoa powder, and corn syrup:

Pulse until finely ground:

Finely: Add the rum, and pulse until the ingredients form a cohesive mass:

Transfer the “dough” to a separate vessel. Pour some confectioners’ sugar into a small, rimmed sheet pan:

<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2020/10/doughmass_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“The “batter” for the rum balls in a bowl aside a powdered-sugared filled tray. - 64”>

Portion the dough into balls using a #100 scoop or a teaspoon or by simply pinching off small pieces and rolling them in your hands. Roll the balls in confectioners’ sugar.

Transfer the confectioners’ sugar-coated balls to a clean tray or storage vessel:

Can You Freeze Rum Balls?

Yes! Simply transfer to an airtight container and freeze for up to 3 months. I find these delicious straight from the freezer in fact, but if I am going to serve them, I let them thaw at room temperature overnight. Before serving, re-roll them in powdered sugar to freshen them up 🙂

How to Gift Rum Balls

To gift rum balls, simply find a festive gift box, load with small, paper liners, and load with your delicious, boozy, rum balls. I like these:

• Mini Foil Wrappers — perfect rum balls or truffles or anything similarly sized.
• Punch Studio book boxes — I can’t find a source for these. My mother found them at Marshall’s a million years ago and passed them along to me. Marshall’s or craft stores such as Michael’s and Hobby Lobby and JoAnn Fabrics are all good spots to find decorative gift boxes.

Stationery boxes work well, too. I ordered a set of 50 many years ago, and I’m still using them around the holidays to gift rum balls, boozy chocolate truffles , and chocolate-dipped peanut butter balls .

Description

These rum balls are the easiest, best, and most festive cookie to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. What’s more? They can be made ahead and frozen, too.

Notes:

• If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

• If you’d like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized.

• A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.

• 3 + cups (311 g) vanilla wafers (a whole box of Nilla wafers), see notes above

• 1 cup ( 120 g ) confectioners’ sugar (plus more for rolling)

• 2 tablespoons ( 10 g ) cocoa powder

• 2 tablespoons ( 44 g ) white corn syrup

• 1/3 cup ( 74 g ) rum, plus more as needed

1. Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
2. Add confectioners’ sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
3. Using a teaspoon or a #100 scoop , scoop out balls from the processor, roll them gently with your hands to form balls, then drop them onto a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer the balls to an airtight storage container until you are ready to serve them. Store at room temperature for up to a week or freeze for up to 3 months. Bring to room temperature briefly before serving.

• Prep Time: 30 minutes
• Category: Cookie
• Method: No-bake
• Cuisine: American

Description

These rum balls are the easiest, best, and most festive cookie to make and gift during the holiday season — they take no time to whip together, require no baking, and are incredibly delicious. What’s more? They can be made ahead and frozen, too.

Notes:

• If you can’t find vanilla wafers, many people have had success with graham crackers, ginger snaps, shortbread cookies, and even creme-filled cookies.

• If you’d like to gift rum balls, you may want to pick up a set of Mini Foil Wrappers, which are perfect for rum balls or truffles or chocolate-dipped peanut butter balls or anything else similarly sized.

• A #100 scoop is also particularly helpful for shaping, though you absolutely can use a teaspoon or simply your hands to pinch of portions of the dough and roll into balls.

• 3 + cups (311 g) vanilla wafers (a whole box of Nilla wafers), see notes above

• 1 cup ( 120 g ) confectioners’ sugar (plus more for rolling)

• 2 tablespoons ( 10 g ) cocoa powder

• 2 tablespoons ( 44 g ) white corn syrup

• 1/3 cup ( 74 g ) rum, plus more as needed

1. Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
2. Add confectioners’ sugar, cocoa and corn syrup and pulse till combined. Add the 1/3 cup rum and pulse to combine. If necessary, slowly add more rum to the food processor until the mixture comes together and forms a mass around the blade or holds together when you pinch it.
3. Using a teaspoon or a #100 scoop , scoop out balls from the processor, roll them gently with your hands to form balls, then drop them onto a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer the balls to an airtight storage container until you are ready to serve them. Store at room temperature for up to a week or freeze for up to 3 months. Bring to room temperature briefly before serving.

• Prep Time: 30 minutes
• Category: Cookie
• Method: No-bake
• Cuisine: American

Find it online : https://alexandracooks.com/2011/12/23/rum-balls-so-easy-so-pretty-so-delicious/

My stepfather has a few tricks up his sleeve, two of which he breaks out every Christmas: cornbread stuffing and glogg. His stuffing deserves a separate post, but I imagine many of you are a little stuffing-ed out at the moment. Am I right?

Good, let’s focus on the glogg then. The word “glogg,” Scandinavian in origin, derives from a verb meaning “to glow” or “to warm,” which is just what this hot beverage is meant to do — warm you up, get you glowing. Coming from a land where the sun shines seldom in a long winter season, glogg is meant to work immediately, which is exactly what it does.

In a sort of two-pronged attack, glogg enters the system: as vapors swirl off the hot liquid up into the nose making their way to the brain, the liquid itself — a mixture of red wine, port and brandy — pours through the blood stream. This is potent stuff. This is bone-warming, rosy-cheek inducing, party-starting stuff. It’s a beautiful thing.

In my family, it’s not Christmas without glogg. And this year, it won’t be New Year’s without glogg either. I need one more round before I start drafting my resolutions. Moreover, I need something to accompany these rosemary-parmesan crackers, my latest pre-dinner fix. I discovered these a few weeks ago when I needed to make something for a potluck hors d’oeuvres party. Never knowing what to bring to these sorts of events, I opened an old classic and soon found myself in a particularly enticing chapter: crackers.

Crackers. Why make homemade crackers? Well, this isn’t the sort of cracker meant to be topped with cheese or pâté or any sort of party spread. This is both a cheese and a cracker in one entity meant to be enjoyed on its own. Topped with a teensy sprig of rosemary, these crackers, I worried, would be too pretty to eat. But that they were not. With both beer and wine drinkers alike, they were a hit. These salty discs beg to be washed down with a heartwarming libation, and in that sense become their own little party starters themselves. Hmmm, homemade crackers + glogg? This could be dangerous. Happy New Year everyone!

Description

Note: My stepfather has adjusted the original recipe over the years so feel free to adjust to your liking as well.

• 1 bottle dry red wine (use a bottle you like, one you would drink on its own)
• 2 cups Tawny or Ruby Port (Chip uses Ruby)
• 1 cup brandy
• 8 to 16 teaspoons sugar*
• peel of 2 oranges
• 13 cloves
• 4 cinnamon sticks

*Chip adds 16 teaspoons (which is 5 tablespoons + 1 teaspoon) but start with 8 (which is 2 tablespoons + 2 teaspoons) and add more to taste.

1. Combine all ingredients in a heavy saucepan and heat slowly without allowing the mixture to reach simmering point. Pour into punch glasses.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Drink
• Method: Stovetop
• Cuisine: American

Description

**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours.

Also: Bake these the day you serve them. They don’t keep well.

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• Pinch of white or black pepper (optional)
• 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup finely grated ( 2 1/2 ounces ) Parmigiano Reggiano
• 5 tablespoons sour cream
• 1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.)
3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

• Prep Time: 15 minutes
• Cook Time: 25 minutes