Apricot Sugar Plum Cookies

Author: Canadian Living

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.

  • Portion size 57 servings

Ingredients

  • 2 cups dried apricots
  • 2 cups unsweetened desiccated coconut
  • 1/2 cup diced crystallized ginger
  • 1/2 cup diced candied cherry
  • 1/2 cup diced orange peel
  • 1/2 cup diced white chocolate
  • 1/2 cup sweetened condensed milk
  • 1/2 cup icing sugar

Method

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.)

Nutritional facts <b>Per Sugar Plum:</b> about

  • Sodium 6 mg
  • Protein 1 g
  • Calories 49.0
  • Total fat 2 g
  • Cholesterol 1 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Apricot Sugar Plum Cookies

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