sugarplums

Sugarplums

DeDe Wilson "A Field Guide to Christmas Cookies"

Cooking Demo

Epcot Food & Wine Festival 2003

1/4 C. finely chopped dates

1/4 C. finely chopped dried figs

1/4 C. finely chopped pitted dried plums (prunes)

1/4 C. finely chopped dried cherries

1/4 C. finely chopped golden raisins

1/2 C. finely chopped pecans

1/4 C. unsweetened grated coconut (avail. in health food stores)

2 T. light or dark rum, orange liqueur or orange juice

Granulated sugar

Toppings (optional)

Confectioners' sugar

Finely chopped almonds, hazelnuts, pecans, pistachios or walnuts

Finely grated bittersweet chocolate

Unsweetened cocoa powder

Unsweetened grated coconut

Place all the dried fruit, pecans, coconut and liquid of choice in a medium

bowl. Mix together by hand until thoroughly combined; it should hold together when compressed. If it is dry, add a little more liquid.

Roll mixture into 1-inch balls between your palms, compressing mixture so

that it sticks together. Place granulated sugar in a small bowl and roll

sugarplums in it to coat completely; place in small fluted paper cups, if desired.