Name: No-Bake Spiced Fruitcake Balls
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: about 24 cookies
Ingredients: 1/2 cup pitted dried dates; 1/2 cup dried black figs, stemmed and halved; 1/3 cup dried cranberries; 3 tablespoons dark rum or brandy; 2 tablespoons unsalted butter; 1/2 cup pecans; 1 1/2 cups crushed graham crackers; 2 tablespoons finely chopped crystallized ginger; 2 tablespoons chopped candied lemon or orange peel; 1 tablespoon molasses; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Pinch of salt; Green, red or white sanding sugar, for decorating

Directions

Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.
Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.
Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)
Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.
Put the sanding sugar on a plate. Roll the balls in the sugar to coat.