Brandied Sugar Plums No Bake |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 75 |
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Sweet meats and spices. No bake accept for toasting almonds. Refrigeration time is up to you as they get better with time. BRANDY IS OPTIONAL. This is a page from Emelia Simmons Cookbook 1796-click to enlarge Ingredients:
sugar plums |
2 cups whole almonds |
1/4 cup honey |
2 tsp. grated orange zest |
1 1/2 tsp. ground cinnamon |
1/2 tsp. ground allspice |
1/2 tsp. freshly grated nutmeg |
1 cup finely chopped dried apricots |
1 cup finely chopped pitted dates |
1 cup confectioner's sugar |
(makes about 75 cookies) |
Directions:
1. Preheat oven to 400 degrees.
2. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop.
3. While almonds are baking, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl.
4. Add chopped almonds, apricots, and dates to honey mixture and mix well.
5. Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.)
6. Roll balls in confectioner's sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to one month.
7. Their flavor improves after ripening for several days.
8. Sugar plums tend to absorb the confectioner's sugar, so re-dust just before eating if you like.
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