Brandy Sugarplums

By dedmund

Ingredients

• 1-1/2 oz. (1/3 cup) chopped dried sweetened cranberries
• 1/4 cup brandy
• 5-3/4 oz. (1-1/4 cup) crushed gingersnap cookies
• 5 oz. (1-1/4 cup) confectioners’ sugar
• 2-3/4 oz. (3/4 cup) toasted chopped walnuts
• 2 oz. (4 Tbs.) unsalted butter, melted
• 1/2 tsp. kosher salt

Details

Servings 24
Adapted from finecooking.com

Preparation

Step 1

In a medium bowl, soften the cranberries in the brandy for 5 to 10 minutes. Stir in the gingersnap crumbs, 1 cup of the sugar, 1/4 cup of the walnuts, the butter, and 1/4 tsp. of the salt. Refrigerate until firm, at least 1 hour.

Meanwhile, combine the remaining walnuts, sugar, and 1/4 tsp. salt in a food processor and pulse until the texture of coarse sand, about four 1-second pulses. Transfer to a shallow bowl.

Scoop the mixture by the rounded teaspoonful, then roll into 1-inch balls with your hands. Roll the balls in the walnut-sugar mixture to coat, put on a rimmed baking sheet, cover with plastic wrap, and refrigerate for at least 12 hours and up to 2 weeks.