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* For "grown-up" sugarplums, substitute brandy for the apple juice.


  1. Melt the chocolate in the top of a double boiler over simmering water.
  2. Stir in the 1/2 cup sugar, the corn syrup and the apple juice.
  3. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture.
  4. Let mixture cool enough to handle.
  5. Roll small bits of mixture into 1-inch balls.
  6. Roll each ball in the additional sugar.
  7. Press a candied cherry half into top center of each ball.
  8. Store in an airtight container. These cookies improve with age.

Makes about 48.


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