Apricot Sugar Plum Cookies
No-bake cookies that store for a few weeks are like gold during the entertaining season. Treat these pretty sugar-rolled cookies like truffles and serve them in place of dessert with after-dinner coffee or tea.
Servings: 57
Ingredients:
| Nutritional Info | |
| Per Sugar Plum: about | - |
| cal | 49 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 3% |
| vit C | 2% |
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2 cups (500 mL) dried apricots (about 8 oz/250 g)
2 cups (500 mL) unsweetened desiccated coconut
1/2 cup (125 mL) diced crystallized ginger, candied cherries, orange peel or white chocolate
1/2 cup (125 mL) sweetened condensed milk
1/2 cup (125 mL) icing sugar
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
In food processor, whirl apricots until finely chopped and sticky. In bowl, stir together apricots, coconut, ginger and condensed milk. Place icing sugar in shallow dish.
Shape by heaping teaspoonfuls (5 mL) into balls. Roll in sugar and place on pans. Let stand for 8 hours to dry. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Additional Information
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Tip: You can omit rolling the balls in icing sugar.
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