To make these holiday party standbys, you have to first bake a batch of brownies, then break them into bits, flavor them with rum, and roll them into balls. A generous coat of sanding sugar provides a sparkly finish.

　　

Ingredients

makes 4 dozen

　　3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

　　6 ounces semisweet chocolate, finely chopped

　　3 large eggs

　　1/2 cup packed light brown sugar

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon coarse salt

　　3/4 cup all-purpose flour

　　1/4 cup plus 2 tablespoons dark rum

　　Coarse sanding sugar, for rolling

　　Vegetable oil cooking spray

　　

Step 1

Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray.

　　

Step 2

Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally.

　　

Step 3

Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

　　

Step 4

Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low, pour in rum, and mix until crumbs start to come together to form a ball.

　　

Step 5

Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.

　　Martha Stewart's Cookies