Sugarplums

Directions

1. 1
   In a wide shallow bowl, combine sugar, cardamom and cinnamon.
2. 2
   Mix well, then set aside.
3. 3
   In a food processor, pulse pecans until roughly chopped.
4. 4
   Add pistachios and pulse again until both nuts are finely chopped.
5. 5
   Transfer nuts to a bowl and set aside.
6. 6
   In a food processor, combine dates, apricots and figs, pulse briefly, until roughly chopped.
7. 7
   Add raisins and cherries, then continue pulsing until fruit is evenly chopped and begins to clump.
8. 8
   Return nuts to processor and add liqueur or rum.
9. 9
   Pulse until just mixed.
10. 10
    If mixture does not stick together, add additional liqueur or rum.
11. 11
    A teaspoon at a time, roll mixture into balls, then roll each ball in sugar mixture until well coated.
12. 12
    Sugarplums can be refrigerated in a sealed container for up to 1 month.
13. 13
    If you layer sugarplums, place a sheet of waxed paper between each layer.