That rummy glow

I learned about Atomic Rum Balls from a friend in California. Not being a big drinker, I had never heard of Bacardi 151 rum, nor did I understand the implications of a 151-proof beverage incorporated into a holiday confection. I quickly learned, however, where the "atomic" part of the name came from, as I began to experience that special glow.

The other day, I told someone to look up Atomic Rum Balls online, intending to direct her to the recipe I posted, but later realized it's only up on my Facebook page. So for the total stranger I was talking to in Target, and all other seekers of rummy goodness, here are the original and my Anna's cookies variation.

Mary's Atomic Rum Balls

1 sleeve (5.25 oz) Anna's Thins in whatever flavor you like

1 cup pecans, walnuts or almonds

1-1/2 cups powdered sugar

2 Tbsp powdered cocoa (or other dry flavoring, like tea -- see below)

2 Tbsp Karo syrup

1/2 cup Bacardi 151 rum (you can use another, or even a flavored rum, but then they won't be Atomic!)

Powdered sugar for coating

Grind cookies in food processor. Dump into mixing bowl.

Grind nuts in food processor. Dump into mixing bowl.

Add 1 cup powdered sugar and cocoa (if using). Mix. Add the Karo and rum and mix thoroughly. If mixture is too sticky, add more powdered sugar, up to 1/2 cup.

Refrigerate overnight.

Roll into 3/4-inch balls (about a teaspoon each). Roll in powdered sugar and place in single layer in airtight container. Allow to age a week or two for best flavor.

Some good flavor combos:

Anna's cappuccino thins, pecans, cocoa

Anna's chocolate chip thins, walnuts, cocoa

Anna's ginger thins, pecans, cocoa (or chai)

Anna's chocolate mint thins, walnuts, cocoa

Anna's almond cinnamon thins, almonds, 2 tsp. chai tea (loose, or open two teabags); spiced rum (= subatomic; I recommend Blackheart 93 proof)

Original Sal's Atomic Rum Balls

1 cup powdered sugar

1 cup Nilla wafer crumbs, finely ground

1 cup pecans or walnuts, finely ground

2 Tbsp powdered cocoa

2 Tbsp Karo syrup

1/2 cup Bacardi 151 rum

Powdered sugar for coating

Mix the dry ingredients, then add the rest and mix thoroughly. NOTE: You may have to add more crumbs or powdered sugar if mixture is too sticky. Refrigerate overnight. Roll into 3/4-inch balls (about a teaspoon each). Roll in powdered sugar and place in single layer in airtight container. Allow to age a week or two for best flavor.

Makes 2 to 3 dozen.