We all know the “Dance of the Sugarplum Fairy” in The Nutcracker, and that children have “visions of sugarplums” dancing in their heads on Christmas Eve. But have you actually tried traditional Sugarplums? I certainly hadn’t, and I was curious! So when I found a recipe for sugarplums in one of the Beekman 1802 cookbooks, I decided to give it a try!

Turns out these old-fashioned treats are sweet, fruity, spiced, and when you have a food processor, exceptionally simple to make. Just dump everything into the processor, pulse to combine, scoop out into balls, and roll in powdered sugar. It’s that easy!

This mixture also keeps for weeks in the fridge, tightly covered. If necessary, you can make a single batch and simply roll out individual sugarplums into sugar as needed. Try them today for a lesser-known but very authentic Christmas treat!

NOTE: I substituted dried cranberries for dried tart cherries called for in the original recipe, but feel free to use whichever you prefer!

Sugarplums
(Original recipe: The Beekman 1802 Heirloom Dessert Cookbook)

3/4 C almonds, roasted
1/2 C pitted dates
1/2 C dried apricots
1/2 C dried cranberries
3 TBSP honey
3 TBSP confectioners’ sugar, plus more for coating
3/4 tsp ground cardamom
3/4 tsp ground cinnamon
Pinch of salt

To a food processor, add almonds dates, apricots, and cranberries. Process until the fruit and nuts are finely chopped but have not formed a ball.

Add the honey, confectioners’ sugar, cardamom, cinnamon, and salt. Pulse just to combine.

With dampened hands, shape into walnut-sized balls (1-2 tsp each).

If serving right away, roll in confectioners’ sugar. If not, refrigerate between layers of waxed paper and roll in confectioners’ sugar just before serving.