Gingered Cranberry Orange Balls
An explosion of flavor comes with the toasted pecans and butter together with the ginger snaps, cranberries and orange; it is just a tantallizing treat which leave you wanting more. I do not recall tasting a cookie with such a unique combination.
My family enjoyed both versions, so it's up to you which one you think you may like best. My version is creamy and milder in flavor.
This recipe comes from my Celebrate the Season cookbook.
- 6 oz
- package dried cranberries
- 16 oz
- box gingersnaps, finely crushed
- 1 3/4 c
- ground toasted pecans or walnuts
- 1/3 c
- powdered sugar
- 1 Tbsp
- finely shredded orange peel
- 1/2 c
- orange juice, fresh
- 1/3 c
- butter, melted
- 2 Tbsp
- very finely chopped crystallized ginger
- 2 1/2 c
- white baking pieces
- 1 Tbsp
- omit butter, powdered sugar and shortening
- 4 - 6 oz
- cream cheese (depending on how creamy you want your cookie)
- 2 1/2
- white and dark candy chocolate
- sprinkles of coarse ground sugar for the dark chocolate
MY CREAMY VERSION
How to Make Gingered Cranberry Orange Balls
- 2In a large bowl combine the coarsely snipped cranberries, crushed gingersnaps, ground pecans, powdered sugar, and orange peel. Add orange juice and melted butter, stir until well mixed. Shape mixture into 1-inch balls. Place balls onto the prepared cookie sheets; let stand about 1 hour or until dry. In a small bowl combine the finely snipped cranberries and crystallized ginger, set aside.
- 3For coating, in a small heavy saucepan combine baking pieces and shortening. Cook and stir over medium-low heat until melted. Remove from heat. Dip balls in the melted mixture, turning each ball to cat completely. Return coated balls to cookie sheets. Sprinkle with cranberry-ginger mixture. Let stand for 15 to 30 minutes or until coating is set.
Makes about 60 balls.
[My version is on the left and the original recipe is the other one.]