While visions of sugar-plums danced in their heads~

T'was the night before Christmas..

Well not exactly..but I have been excited to make these since Katie..gave me some last year..
She was inspired by a 1979 Gourmet Magazine and graced me with the recipe..
A cinch to make I say:)
And pretty too..

Bite size and sugar coated..

Little dollops of Sugarplum Fairies..




Here is the recipe for Katie's Sugarplums~

In a food processor fitted with the metal blade..
finely chop:
1/2 cup each of dried apricots and pecans
1/4 cup plus 1 tbsp of grated sweetened coconut
1/4 cup each of golden raisins and dried apples
With motor running add 2 tbsps of Kirsch and blend 5 seconds.
Roll into 3/4 inch balls and roll in sugar.
Sugarplums keep in an airtight container at room temperature for up to 2 weeks..or can be frozen for several months.

Children..she said were not always charmed..ButI have to tell you..adults are.