Brandied Sugarplums
Ingredients
A note about gluten: When gluten-free gingersnaps are used, this recipe is gluten free.
⅓ cup
chopped dried cranberries
¼ cup
Cognac or Armagnac
1 ¼ cups
crushed gingersnaps
1 ¼ cup
confectioners' sugar, divided
¾ cup
chopped toasted walnuts, divided
¼ cup
Kowalski's Unsalted Butter, melted
½ tsp.
kosher salt, divided
Directions
- Soak cranberries in Cognac for 10 min.
- In a medium mixing bowl, combine cranberry and Cognac mixture with cookies, 1 cup sugar, about ⅓ of the nuts, butter and ½ of the salt to make a dough. Mix thoroughly and refrigerate, covered, for 1 hr. to overnight.
- Combine remaining sugar, nuts and salt in the bowl of a food processor; pulse until fine crumbs form.
- Scoop dough into 24 evenly sized balls; roll until smooth, then roll in nut-sugar mixture to coat.
- Refrigerate in a single layer, covered, for 12 hrs. up to 1 week before serving.
