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.
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Cookie Catastrophe, or how I came to make these cookies.
I spent one Saturday before Christmas mixing up some of my favorite cookie doughs, including clove snaps, ginger crackles, my Mom's cut-out cookies, lemon lime wafers and lime nut buttons. Next day I started baking. Pulled a bowl with dough out of the fridge. Oh, this must be the clove snaps. Started rolling them out. Dough seemed quite soft, but no matter, I just piled on more flour and cut them into Christmas shapes. They spread out a lot when baking, so I adjusted the oven temp. Not quite what I remembered. And the texture wasn't quite as dense. Finished baking, on to the next batch. Late in the day I was searching for more dough and pulled out a chunk wrapped in wax paper. Ohhhhhh... These are the clove snaps. What did I bake? The ginger crackles, that were supposed to be drop cookies, soft and chewy. Now they're sort of double ginger snaps. Darn. What to do? Searched through other Fine Cooking magazines and came across Brandy Sugarplums that use ginger snaps. It was one of those serendipitous events -- these brandy sugar plums are AWESOME. After they sit for a day, they melt in the mouth. Intense flavor. Everyone raves. Definitely a keeper for next year, although I'll probably skip the bake-my-own-gingersnap step.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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