sugarplums
Sugarplums
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
* 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.
