Apricot Balls

A no-bake cookie for afternoon noshing.

This recipe was suggested as confections for a card game in the November 2, 1934 edition of The (Madison) Wisconsin State Journal:

It’s the little things that make a card party a real success. Candies that are kept on each table through the afternoon or evening are just the thing to sweeten the afternoon’s game. They mustn’t be sticky and they mustn’t be so rich that they will spoil the appetite for later refreshments. And then, of course, they mustn’t be too expensive. If we make them to save money, the they mustn’t take too much time.

Here are some novel short-cut recipes for candies that are sure to make the card party guests sit up with attention, and these confections exact no strain on the budget.

Apricot Coconut Balls

1/2 cup sweetened condescend milk
1-1/2 cups dried apricots, ground
1 cup shredded coconut
confectioners’ sugar

Put apricots through a food chopper. Mix with coconut. Moisten with sweetened condensed milk. Drop by spoonfuls into confectioners’ sugar. Shape into balls. Allow to stand until firm. Makes two dozen balls.

From the box of L.R. from Winston-Salem, North Carolina.

Apricot Balls

1 (8 oz.) package of dried apricots, chopped
1 cup shredded coconut
1 (14 oz.) can Eagle condensed milk
1 cup powdered sugar

Mix first three ingredients together and shape into balls. Roll in powdered sugar. Store in tin box for a few days before serving.

Yields 24 to 36 balls.

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