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Brandy Sugarplums

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 24

Reminiscent of gingerbread cookie dough, these sweet, no-bake treats are balanced by dried cranberries and a good amount of salt and brandy.


  • 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

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 10
      Sodium (mg): 115
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 2


  • 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.


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