GINGERED CRANBERRY ORANGE BALLS
This is one "Jem of a cookie" the flavor and texture is outstanding. One of the best combinations I have ever had. 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.
Provided by Kimberly Biegacki @pistachyoo
Categories Fruit Desserts
Number Of Ingredients 15
Steps:
- Line two large cookie sheets with waxed paper; set aside. Finely snip 1/3 cup of the dried cranberries; set aside. Coarsely snip the remaining cranberries.
- In 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.
- For 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.]
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