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Jack's Balls

Ingredients

One pound cake, crushed into coarse crumbs*
1 cup graham cracker crumbs or 1 cup finely ground nuts, any variety
8 ounces semi-sweet chocolate morsels (optional)
1 can sweetened condensed (not evaporated) milk
1 teaspoon vanilla extract
1 shot Gentleman Jack whiskey
1-2 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
¼ cup confectioner's sugar
¼ cup cocoa powder

Directions

• Combine pound cake, graham cracker crumbs, and optional chocolate morsels in a large mixing bowl till well distributed.
  
• Combine condensed milk, vanilla extract, and whiskey, then add to crumb mixture. Use your hands to make sure all the crumbs are saturated.
  
• Refrigerate dough for at least one hour to allow the liquid to absorb into the crumbs.
  
• Sift nutmeg, confectioner's sugar, and cocoa together into a shallow bowl or a plastic food storage bag.
  
• Apply a small amount of the butter to the palms of your hands, then, one heaping teaspoonful at a time, roll the dough into smooth balls, then pop each ball into the cocoa mixture till dusted all over. Repeat till dough is used up. Apply more butter to your hands as needed.
  
• (Alternative: Use the back of a spoon to press the dough into a square buttered baking dish. Dust the top lightly with the cocoa mixture. Refrigerate another hour or until set, then cut into squares. Refer to this alternative as "Jack Squares", which is less embarrassing than Jack's Balls.)

Makes about three dozen balls or sixteen good-sized squares.

* Pound cake is ridiculously easy to make, so if you're making some anyway, make two, serve one, and use the other one for this recipe. If you don't bake, go ahead and substitute store-bought or bakery pound cake. I'll never tell.

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