Sugarplums
Ingredients
- 6 ounces semisweet chocolate morsels
- 1/2 cup granulated sugar, plus more sugar for coating
- 1/4 cup light corn syrup
- 1/3 cup apple juice*
- 2 1/2 cups finely ground vanilla wafers
- 1 cup finely chopped pecans
- Candied cherry halves
Instructions
* For ''grown-up'' sugarplums, substitute brandy for the apple juice.
Melt the chocolate in the top of a double boiler over simmering water. Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle.
Roll small bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age.
Makes about 48.
Melt the chocolate in the top of a double boiler over simmering water. Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle.
Roll small bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age.
Makes about 48.
Recipe Info
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295
Rating
Date
December 8, 2005
Categories
Candy and Sweets
Christmas