No Bake Gingersnap Brandy Balls after Supper

For No Bake Gingersnap Brandy Balls after Supper, the counter starts with tart dried cherries chopped, brandy, and crushed gingersnap cookies. Portion it for 24 Cookies.

Count on 20 minutes of prep, 0 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ⅓ cup tart dried cherries chopped
• ¼ cup brandy
• 1 ¼ cups crushed gingersnap cookies
• 1 ¼ cups confectioners sugar divided
• ¾ cup walnuts divided, toasted, chopped
• 4 tablespoons unsalted butter melted
• ½ teaspoon kosher salt

How the cooking goes

1. In a medium bowl, soften chopped cherries in brandy. Let sit for about 10 minutes.
2. Mix in gingersnap crumbs, 1 cup sugar, ¼ cup walnuts, butter, and ¼ teaspoon salt.
3. 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.
4. Roll the dough into balls approximately 1 inch wide and roll in ground walnut sugar. Place on a rimmed sheet pan or plate; cover with plastic wrap; and refrigerate at least 12 hours.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from No-bake sweets, open Red Velvet Raspberry Trifle for the Dessert Plate and No Bake Strawberry Pie in a Pastry Shell.