Growing up in Texas, I always remember rum balls being one of the treats that showed up during the holidays. They were always made of vanilla wafers and covered in powdered sugar.
The idea behind these updated rum balls came from a cocktail book I have from 1941. In the book there is a recipe for a Rum Punch, which consist of a raw egg yolk mixed with sugar then blended with rum, milk, and eggnog. This recipe is my version of Rum Punch.
Note: Your hands will get covered in butter while rolling the rum balls. —H-Town Veg
makes about 30 rum balls.
unsalted butter (1 stick), cut into chunks, at room temperature
Preheat oven to 325 F. Line a baking sheet with parchment that over-hangs the sheet by an inch or so on all sides.
In a stand mixer or using a hand mixer, beat both sugars, the butter and the salt together until smooth, about 3 minutes.
Add the egg and beat mixture until smooth, about three minutes. Scrape down the bowl when needed to get everything blended. Add the vanilla and nutmeg.
Add the flour, Pulse at first on low speed so the flour doesn't fly. Mix just until most of the flour is incorporated. Don't over mix.
Fold in the white chocolate chips
Dump the batter on the baking sheet and spread out with an offset spatula. It won't cover the entire sheet, but try to form a rectangle about 1/4 inch thick overall.
Bake for 17-20 minutes. The edges of the blondie will be crisp. The middle will still be a little soft, but that's fine. After baking, take the blondie out of the oven and cool it on the baking sheet for about 5 minutes, then slide the parchment paper with the blondie on top onto a cooling rack to cool to room temperature.
Make the Rum Balls
Once the blondie has cooled, crumble it into a medium mixing bowl. What you want is crumbles no bigger than 1/4 inch. A food processor might work here; I can't confirm as I've never tried it.
Once you have crumbles, add the rum and mix everything together with your hands until the mixture comes together in a ball.
Using a melon baller or tablespoon, roll the mixture into walnut-size balls. Roll the balls in the colored sugar. Refrigerate the rum balls for at least 2 hours before serving.