Cathy's Sugarplums
Ready In: 30 mins
Yields: 36 sugarplums
Ingredients
Directions
- Finely chop apricot, pecans, figs, raisins, and coconut by hand or food processor.
- Add liqueur blend well.
- Shape into 1 inch balls rolling between palms of hands.
- Roll each ball in sugar.
- Store in air tight container in fridge between waxed paper for up to month.
- Package in boxes or tins or in a basket with ribbons.
- I always double this recipe because I seem to need more than 36.
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