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1
If you're using dried ginger, reconstitute according to package at this point.
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2
Chop your walnuts in a food processor until smooth.
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3
(I like to bake them at 350 degrees for about 5 minutes first, to bring out the oils, but that's entirely optional).
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4
Add your ginger and grind in the food processor until distributed.
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5
(make sure to add the reconstituting water if you're using dried ginger).
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6
Add cinnamon and nutmeg to the mixture and blend for a few seconds to mix.
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7
Finally, slowly add the raisins, then the brandy, and process until the mixture begins to clump and form a large ball in the processor.
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8
(you may not need all 2 cups of raisins; it depends upon the amount of oil in the walnuts -- and the amount of brandy you decide to use!
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9
I'm always a little heavy-handed when it comes to liquors in my cooking, hehe).
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10
This next part is a little bit tedious.
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11
After kneading the honey into the mixture by hand, break off pieces of the dough with your thumb and index finger and roll into cherry-sized balls.
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12
These cookies are quite rich, so the smaller you make them the better.
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13
Make sure that they DO NOT TOUCH when you set them down, otherwise you're going to have to do it all over again.
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14
Also, if you find that it becomes difficult to roll the cookies, don't be afraid to wipe the oil off your hands.
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15
Now for the fun part!
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16
Roll your cookies in powdered sugar, place in a cookie tin, and enjoy!
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17
(I personally add this additional step: the day after you make the cookies, roll again in powdered sugar, then roll the sugared cookies around between your hands to give them a beautiful matte frosted finish.
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18
They almost look like marzipan if you do it just right; perfect for the holiday season!
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19
).
