Sugar Plum Kringles Recipes

Steps:

• Grease 12-cup fluted tube pan. In small bowl, mix sugar and cinnamon. Cut each roll in half. Dip in butter; roll in sugar mixture. Place half of rolls in pan. Sprinkle with half of pecans and half of cherries. Drizzle with half of corn syrup. Repeat with remaining half of ingredients.
• Drizzle any remaining butter over top; sprinkle with any remaining sugar mixture. Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
• Heat oven to 350°F. Uncover dough. Bake 30 to 35 minutes or until top is deep golden brown. Cool in pan 5 minutes. Invert onto serving plate; remove pan. Serve warm to pull apart, or cool completely and slice.

Steps:

• In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.