Eggnog Rum Balls

To make the filling: Combine all the ingredients in a small bowl, mixing until smooth. Set aside.

To make the dough: Break the cookies into the bowl of your food processor and process (using a series of rapid pulses) to make crumbs. Remove a scant 1/2 cup (55g) of the crumbs, place them in a small, wide bowl, and set them aside; you'll dredge the rum balls in them later.

Add the salt, pecans, and confectioners’ sugar to the remaining crumbs in the processor’s bowl and pulse five or six times to combine. Transfer the mixture to a medium bowl.

In a microwave-safe measuring cup, combine the rum, brandy, and corn syrup. Microwave for 40 seconds, until just steaming.

Add the eggnog and vanilla to the warmed liquids and pour all at once into the crumb mixture, stirring until evenly moistened. Let the mixture sit for 5 minutes to hydrate before shaping.

To shape the rum balls: Using a level tablespoon measure, divide the dough into 24 portions weighing about 20g each.

Place one portion of dough into the bowl of a tablespoon cookie scoop and make a deep indentation in it with your finger. If you don't have a cookie scoop see "tips," below.

Place a rounded quarter teaspoon of filling (about 3g) in the indentation, then push the edges over the filling to cover it, pressing down to seal it inside.

Squeeze the cookie out of the scoop, round it into a ball with your hands, and roll it in the reserved crumbs to coat.

Repeat until all the portions of dough are filled.

To make the glaze: In a microwave-safe measuring cup or small bowl, stir the ingredients together until smooth; the mixture will be thick. Heat in the microwave for 30 seconds (it will thin once warmed). Drizzle over the tops of the cookies; the glaze will set as it cools.

Storage information: Store rum balls in an airtight container at room temperature for up to a week; freeze for up to two months.