Cyndi Olsen shared this at our cookie exchange in our Relief Society cooking group that I organized.

Note from Cyndi: This is one of my most prized recipes – I have never found this exact recipe online or anywhere! There’s no sugar or plums in sugarplums! LOL – and they are really good for you! You could actually make these for athletes in training! Very nutritious and oh so yummy! They are always a big hit! Fun to serve when you read T’was the Night Before Christmas!

1/4 cup honey
2 tsp freshly grated orange peel
1 1/2 t cinnamon
1/2 t allspice
1/2 t nutmeg
2 cups finely chopped almonds
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1-2 T fresh ground flaxseeds (optional)

I use a food processor to chop the almonds first, then the apricots,
then the dates. Removing each before adding the next.
In large bowl, combine honey, orange peel, cinnamon, allspice & nutmeg; mix well. Stir in flaxseed meal, almonds, apricots & dates. Drop or shape into 2/4 inch balls
(I use a small scooper to measure uniform sizes, then roll into balls
with my hands – or just drop them).
They will be sticky at first, allow them to dry uncovered until they are no longer sticky before storing in a covered container.
Makes 4 dozen.
Sugarplums may be stored in airtight container up to 2 weeks. Optional: Sprinkle with powdered sugar before serving.