COOKIN-FUN DECEMBER 2006 RECIPES

Sugarplums Recipe

1/2 C. dried apricots
1/4 C. dried figs or dates
1/2 C. chopped pecans
1/4 C. golden raisins
1/4 C. flaked coconut
3 T. orange liqueur or orange juice
1/4 t. almond extract
1/4 C. granulated sugar

1. In a food processor, finely chop apricots, figs or dates, pecans, raisins and coconut.
2. Add liqueur or orange juice and almond flavoring.
3. Stir until well blended.
4. Roll into 36 balls, about 1 inch in diameter, using the palms of your hands.
5. Roll each ball in the granulated sugar.
6. Layer in an airtight container, placing wax paper between each layer to prevent sticking. S
7. tore in the refrigerator until ready to serve.

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