SUGARPLUMS
Provided by Alton Brown
Categories dessert
Time 13h45m
Yield approximately 80 (1/4 ounce) balls
Number Of Ingredients 12
Steps:
- Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
- Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
- Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
SUGARLESS COOKIES II
Applesauce and spices make these sugarless cookies tasty.
Provided by Mollie Nagel
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix dry ingredients, then add remaining ingredients. Dough will be thin.
- Drop by teaspoonfuls onto cookie sheet. Bake for 10 to 12 minutes.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 25.6 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 119.4 mg, Sugar 9.6 g
GIANT SUGAR PLUM COOKIES
A lovely filled cookie from an old newspaper clipping. Roll some out for your family gatherings or for story time with a glass of icy cold milk. Chilling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
- Heat to boil; simmer 3 minutes or until plums are tender when pierced.
- Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
- Sift dry ingredients together.
- Cream butter and sugars.
- Beat in eggs and vanilla; stir in sifted dry ingredients.
- Chill dough one hour.
- Preheat oven to 400F and spray baking sheet with cooking spray.
- Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
- Work with only a portion of dough at a time for ease of handling.
- Cut a 1" hole in middle of half of the circles.
- Put 2 tablespoons plum filling on center of the other half of the circles.
- Top with holed circle and crimp edges decoratively with a fork.
- Arrange on a cookie sheet.
- Brush with egg and sprinkle with sugar.
- Bake for 10 to 12 minutes or until golden; cool on rack.
SPRINKLE SUGAR COOKIES
These happy holiday cookies are guaranteed to put a smile on your face. In addition to the fun sprinkle mix on top, we added even more sprinkles to the dough for an additional burst of color. Sprinkle mixes can be purchased at most baking supply shops, but you can always mix your own using your favorite shapes and colors.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 30 sprinkle sugar cookies
Number Of Ingredients 10
Steps:
- Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
- Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.
- Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.
- Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.
SUGARPLUMS
When our kids read about sugarplums in a holiday tale, they were intrigued...and so was I! In short order, I figured out a no-bake way to make the sweets from dried fruits and nuts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 dozen.
Number Of Ingredients 5
Steps:
- In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
NO-BAKE SUGAR PLUMS
My kids love to make these cookies, and they make wonderful gifts! A great cookie for vegans or people who are lactose-intolerant.
Provided by Mirj2338
Categories Dessert
Time 15m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut.
- Add liqueur or orange juice and almond flavoring.
- Stir until well blended.
- Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands.
- Roll each ball in granulated sugar.
- Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking.
- Store in the refrigerator until ready to serve.
- Serve on a glass plate lined with a paper doily.
SUGAR PLUMS
While working as a secretary in a library, I got a request from someone looking for a sugar plum recipe. I searched high and low but eventually stumbled upon this version in a local publication.-Virginia Barber, Waynesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.
Nutrition Facts :
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