Ingredients: |
Ingredients: 15 ozs. white chocolate baking squares (with cocoa butter)
1/4 C. light corn syrup
1/4 C. orange juice
1 10 oz. box shortbread cookies, finely crushed (3 C.)
2/3 C. finely snipped dried apricots
1/2 C. finely chopped candied pineapple
1/2 C. pecans, toasted and finely chopped
2 Tbsp. finely chopped candied orange peel
1 Tbsp. shortening
Pink coarse sugar
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Directions: |
Directions:Chop 3 ozs. of the white chocolate; transfer to a heavy, small saucepan. Heat and stir over low heat until melted. Remove from heat. Add the corn syrup and orange juice; stir until combined. In a large bowl, combine cookie crumbs, dried apricots, candied pineapple, toasted nuts, and candied orange peel. Stir in corn syrup mixture until combined. Form mixture into 1 1/2-inch balls. Place on waxed paper; let stand about 30 minutes or until dry. For Coating: Chop remaining 12 ozs. white chocolate; transfer to a heavy saucepan. Add shortening. Cook over low heat until melted and smooth, stirring frequently. Dip balls, one at a time, into coating, let excess coating drip off. Place on waxed paper. Sprinkle with coarse sugar before coating sets. Chill about 15 minutes or until coating is set. Store in an airtight container for up to 1 week. Makes about 36. |
Personal
Notes: |
Personal
Notes: Remember the story, ‘twas the Night Before Christmas. The children had “visions of sugarplums dancing in their heads.” I always wondered what sugarplums were. Well mystery solved, they were a special Christmas cookie! I just had to include this recipe as a bit of holiday nostalgia!
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