Process just until the mixture is finely ground and sticks together, 10 to 15 seconds.
Place the sugar on a small plate. Line a tray with waxed paper. Dip your fingers in the sugar, then pinch off and form 34- to 1-inch balls of the fruit-nut mixture.
Roll each in the sugar to coat, then set on the prepared tray to dry for at least 10 minutes and serve.
(The sugarplums can be refrigerated, covered, for up to 1 week or frozen for 1 month.)
Makes about 20.
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