'1 cup of wheat flour'
'1/2 teaspoon of ground cinnamon'
'1/2 cup of butter or margarine'
'1/4 cup of dark brown sugar'
'2 eggs'
'1/4 cup of grape or pomegranate jelly'
'1 cup of raisins soaked in 1/3 cup of brandy for a day and then drained'
'1 cup of chopped crystallized fruits'
'1 cup of nuts, toasted and chopped'
'1 cup of candied orange peel, grated'
'1/3 cup of brandy to moisten'
'1 tablespoon of active dry yeast'
'1 cup of wheat flour'
'1/2 teaspoon of ground cinnamon'
'1/2 cup of butter or margarine'
'1/4 cup of dark brown sugar'
'2 eggs'
'1/4 cup of grape or pomegranate jelly'
'1 cup of raisins soaked in 1/3 cup of brandy for a day and then drained'
'1 cup of chopped crystallized fruits'
'1 cup of nuts, toasted and chopped'
'1 cup of candied orange peel, grated'
'1/3 cup of brandy to moisten'
'1 tablespoon of active dry yeast'
Mix the flour and cinnamon
In a large bowl, cream the butter or margarine with the sugar
Beat in the eggs and mix well at high speed for 3 minutes
Add the jelly and mix until combined
Add the flour and mix well
Combine the raisins, fruits, nuts, and orange peel
Mix carefully
Shape into small balls, about 6.5 x 4 cm in height
If desired, decorate each with a piece of crystallized fruit or cherry
Bake in a moderate oven (150°C) for about 20 minutes or until a toothpick comes out dry
Let cool completely
Moor each one with 1/2 teaspoon of brandy
Store in an airtight container for several weeks
Make approximately 36 mini fruit balls.
