Christmas Sugarplums
Source of Recipe
Aunt Saunny
1/2 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
1/4 cup finely chopped dried apricots
1/4 cup finely chopped dried figs
1/4 cup finely chopped pistachio nuts
2 tablespoons brandy
1 tablespoon apricot preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup sugar
Line a small baking sheet with waxed paper.
In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together.
Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball.
Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar.
Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 18 confections.
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