Sugarplums

Evan Sklar

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Makes 20-24 sugarplums| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 1/2 cup slivered almonds
• 4 ounces dried figs
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 3 tablespoons honey
• grated zest from 1 orange (1 tablespoon)
• 1/2 teaspoon almond extract
• 3/4 cup granulated sugar

Directions

1. In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. 
2. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed.
3. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

By Jane Kirby and Kay Chun,  December 2001

Coconut Honey / Agave Bars

from Favorite Cookie Recipes by Lou Seibert Pappas

350F
Yield 28 cookies

1/2 cup butter at room temp
3/4 cup firmly packed brown sugar
6 tbsp honey or agave
2 eggs
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 cup flaked coconut
1/2 cup chopped almonds, walnuts or pecans
1 cup bran flakes or rolled oats

Beat butter and sugar together until creamy.
Mix in honey/agave and eggs, beating until smooth.
In separate bowl, stir together flour, baking powder and salt.
Add to creamed mixture.
Stir well.
By hand, stir in coconut, nuts and bran flakes. Mix well
Spread batter into a greased 7 x 11" baking pan
Bake in a 350F oven for 30 minutes or until set and golden brown.

Let Cool. Cut into squares

All-Fruit Mincemeat Cookies

We've made this twice. the mincemeat recipe makes enough for 4 batches of cookies! But one year, Vic was making the cookies (I had made the mincemeat) and she threw all of it (may only have been a half batch, so still twice as much as the recipe called for) into the cookie dough.
Turned out awesome! So, it can be done... can't remember if we added more flour or not to the cookies...
They were VERY moist. I remember that much.

Mincemeat - All-Fruit
YIELD: 8 cups

4 cups chopped unpeeled apples
2 cups raisins, chopped
1 cup snipped dried apricots
1 6-oz can (¾ cup) frozen apple juice concentrate, thawed
¾ cup water
¼ cup honey
1 tsp. Ground allspice
½ tsp. Salt
2 tbsp. Brandy

In 4.5qt Dutch oven stir together the apples, raisins, apricots, apple juice concentrate, water honey allspice and salt. Bring to boiling, reduce heat. Cover and simmer for 50 minutes, stirring occasionally. Uncover and simmer for 10 to 15 minutes more or till liquid has nearly evaporated, stirring occasionally. Stir in the brandy. Cool. Store, covered in the refrigerator.

Mincemeat Drop Cookies
350°F YIELD: 6 dozen

1 cup margarine or butter
3 cups all-purpose flour
1 cup sugar
2 eggs
1 tsp. Baking powder
¼ tsp. Baking soda
2 cups All-Fruit Mincemeat (see recipe)
½ cup chopped walnuts or pecans

In a large mixing bowl beat the margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add half the flour to the margarine. Then add the sugar, eggs, baking powder and baking soda. Beat till thoroughly combined, scraping the sides of the bowl occasionally. Beat in the remaining flour. Stir in the All-Fruit Mincemeat and nuts.
Drop dough by rounded tsp. About 2” apart onto greased cookie sheets. Bake in a 350°F oven for 11 to 13 minutes or till lightly browned. Cool on cookie sheets for 1 minutes. Remove cookies; cool on wire racks.