These little gem-colored treats are chewy and sweet but
contain no cake. I’ve found that people who dislike fruitcake will gobble these
up! They’re also quick and easy to make, a welcome addition to your holiday
cookie repertoire. You can easily adapt the recipe to include your favorite
dried and candied fruits.
Ingredients:
2 cups chopped nuts: I use walnuts and pecans.
1 pounds pitted dates, cut into quarters
2 8-ounce packages of mixed diced candied fruit for
fruitcake. In my grocery store, it’s called
Fruitcake Mix.
I love the flavor of orange, so I added ½ cup candied orange
peel, diced.
8 ounces shredded coconut. You can use sweetened or
unsweetened—there’s plenty of sugar in this recipe as is.
a pinch of salt
1 can sweetened condensed milk
Combine all ingredients well, roll into small balls (Not
gonna lie, it’s a sticky mess. Try oiling your hands first) and put into
paper-lined mini-muffin tins. Bake at 300 degrees Fahrenheit for about 18
minutes until golden. Cool and serve. Makes three dozen.
Rhonda Strong Gilmour
writing as Sadira Stone
Contemporary Romance with Heart and Heat
1 comment:
Ooo...these looks delicious! Thanks for sharing!
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