Since 1971, the 40 or so women of the now-famous Wellesley Cookie Exchange have gathered each December to swap dozens of Christmas cookies and recipes. In 1986, we published The Wellesley Cookie Exchange Cookbook, compiled and edited by Susan Peery, and the book has become a classic. One bite of these delicious chocolate nut balls with a heady lashing of rum will make you understand why.
In a large bowl, stir together the crumbs, sugar, nuts, cocoa, maple syrup, and rum. Form into 1-inch balls; then roll in the chopped nuts. Refrigerate until firm. Serve cold or at room temperature.