Monday, December 19, 2016

Holiday Gingersnap Cookie Balls

I love making easy Holiday Cookie Balls. One of my favorites is the one I created that won 2nd. place in the Annual Dallas Morning News/Central Market Holiday Cookie Contest in 2015.

Holiday Gingersnap Cookie Balls

1 - 8oz. Package of Cream Cheese, Room Temperature.
2 1/4 C Finely Crushed Gingersnap Cookies. Buy the best you can afford. I buy Swedish Ginger Thins at IKEA. You can crush them by hand or in a Food Processor.
4 -(4 oz. ea.) Semi Sweet Baking Chocolate Squares. melted in a Double Boiler or Microwave? White Chocolate is also nice.

In a medium mixing bowl:
Cream Cheese
2 C Gingersnap Crumbs
Mix well with a Blending Fork.

Use a 1 1/4" Cookie Scoop and drop the cookies onto the Sheet Pan.
Freeze for 15 minutes.
Dip in Melted Chocolate.
Return to the Sheet Pan.
Immediately sprinkle the tops with remaining Gingersnap Crumbs.

Refrigerate for 1 Hour.
Keep Refrigerated until ready to serve.
I place them, layered, in a container with Waxed Paper between the layers.

Peace in the Kitchen!

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