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Sugarplums
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Recipe Information
Source:
Kate Ransdell

Serves/Makes:36

Ingredients
  • 1/2 cup (125 ml) dried apricots
  • 1/4 cup (60 ml) dried apples
  • 1/4 cup (60 ml) golden raisins
  • 1/2 cup (125 ml) pecans
  • 1/4 cup (60 ml) plus 1 tbsp (15 ml) grated coconut
  • 2 tbsp (30 ml) kirsch
  • 3 tbsp (45 ml) sugar
Preparation
  • Chop the apricots, apples, raisins, pecans and coconut together by hand or in a food processor. All ingredients should be finely chopped and well blended.
  • Add the kirsch and mix well to moisten.
  • Form into balls about 3/4-inch in diameter.
  • Squeeze each ball slightly as it is being formed to be sure that it stays together.
  • Roll each ball in the sugar.
  • Makes about 3 dozen.
Comments
These will keep for several weeks in an airtight tin or they freeze well. This recipe comes from "Gifts in Good Taste" by Helen Hecht and Linda LaBate Mushlin.

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