These easy No Bake Gingersnap Brandy Balls marry two of my favorite flavors: brandy and gingersnaps. With a heady dose of brandy in every bite, these tasty morsels double as a sweet dessert and an after dinner drink!
- 1/3 cup (1 ½ oz) tart dried cherries, chopped
- ¼ cup brandy
- 1 ¼ cups (5 ¾ oz) crushed gingersnap cookies (homemade or store-bought)
- 1 ¼ cups (5 oz) confectioners sugar, divided
- ¾ cup (2 ¾ oz) toasted chopped walnuts, divided (I toasted mine in a pan)
- 4 tablespoons (2oz) unsalted butter, melted
- ½ teaspoon kosher salt
- In a medium bowl, soften chopped cherries in brandy. Let sit for about 10 minutes.
- Stir in gingersnap crumbs, 1 cup sugar, ¼ cup walnuts, butter, and ¼ teaspoon salt.
- Let the gingersnap mixture sit, so that it is firm enough to roll. While it sits pulse the remaining walnuts, sugar and salt in a food processor until finely ground.
- Roll the dough into balls approximately 1 inch wide and roll in ground walnut sugar. Place on a rimmed baking sheet or plate; cover with plastic wrap; and refrigerate at least 12 hours.
It should be noted that brandy is the primary flavor. If you would like to tone down the brandy flavor and make it a nice subtle background note, then substitute half the brandy for filtered water. I also cannot emphasize enough: quality brandy is a must!
Recipe adapted from Brandy Sugarplums from Fine Cooking, December 2014/January 2015