Food Dude recipe: Sherrel's Apricot Almond Balls

Food Dude recipe: Sherrel Jones made Sherrel's Apricot Almond Balls for the Food Dude's cookie exchange for Santa.
by Dave Cathey Published: December 21, 2011
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• Add jam and pulse. With processor running, pour Amaretto into feed tube until mixture becomes cohesive. It should stick together when formed or pressed together.

• Use a 00 size cookie scoop with the release mechanism or melon baller to form small 1-inch diameter balls. Store in closed container lined with plastic wrap and or waxed paper.

*California dried apricots such as SunMaid are cured so that preservatives do not react harshly with ingredients in recipes. This is vital for making any recipe using dried apricots.

• Cook's note: When forming the balls, be sure to compress the crumbs sufficiently so that the little balls hold together. The cookie scoop with the release bar really makes efficient work of forming equally sized balls. Take the time to finish compressing and smoothing them out by hand. They will dry out if left out in the air too long.

Source: Sherrel Jones.

The less sugary “Merry Christmas to All” version suitable for all ages

1 11-oz box Vanilla Wafers

1 (6 ounce) bag dried California apricots*

1½ cups whole natural almonds

½ cup low sugar apricot jam

1 tablespoon pure almond extract

• Follow method listed above with first three ingredients in work bowl of food processor. Then follow with jam and extract to bring mixture together.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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