Cookapelli

Sugarplums

In the realm of trying to keep up on this blog I have run into the no time, but lots to talk about syndrome. So hopefully I can update a few odds and sods. I needed to get my chosen cookies and/or candies ready for press photos for the annual Inn to Inn Cookie tour and so I thought I would give everyone a preview showing of what I am going to do this year. The theme is, The Night before Christmas, and the first thing that came to my mind was sugar plums. So with some research I found out the sugar plums are a relatively old treat that consists of dried fruit, honey, and spices. So with some experimentation and testing driving on friends I have devised a nice recipe. The other cookie or candy (can’t quite define this one) was based on some recipes I found on the Internet and then made into what I really liked, Nutter Butter truffles.

Sugar Plums
Makes 24

1/2 teaspoon whole Cardamom
1/4 teaspoon anise seed
1/4 whole allspice

Using a spice or coffee grinder, grind the spices

Zest of 2 Oranges
8 oz dried fruit (mixture of your favorites)
1/4 shredded coconut
2 Tbs Honey

1 Cup granulated Sugar

Using a food processor, chop the dried fruit until it is a fine paste. Then add the orange zest, spices, coconut, and honey. Mix well, cover and refrigerate for an hour.

With hands lightly coated in butter or spray oil, form small 1 inch balls with the mixture. Once completed then roll the balls in the sugar. Can be kept refrigerated for 2-3 weeks. Flavor improves after about 2-3 days.

Prancer’s Peanut Cookie Truffles

Prancer’s Peanut Cookie Truffles
makes 3 dozen

16 oz package of Nutter Butter cookies
8 oz cream cheese

2 cups semi-sweet chocolate chips
1 cup butterscotch chips

In a food processor pulverize the Nutter Butter cookies until they are fine crumbs. Add the cream cheese and blend until a smooth dough or paste forms. Roll the dough into small balls approximately 1 inch in diameter. Place balls in refrigerator for an hour to set.

In a glass bowl, melt the chocolate chips using a microwave or double boiler. Dip each dough ball in the melted chocolate and place on parchment paper to set. The melt the butterscotch chips in the microwave or double boiler. Place the melted butterscotch chips into a pastry bag with a small nozzle tip. Use this to decorate your chocolate covered truffles. Place back in refrigerator to set.

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