Ginger-Schnapps Balls
Ingredients
-
1 (8-oz.) container mascarpone cheese, softened
1 cup powdered sugar
½ tsp. ground ginger
½ cup peach schnapps or apricot liqueur
½ lb. dried apricots, finely chopped
1 ½ lb. gingersnap cookies, finely crushed
Preparation
Mix mascarpone, powdered sugar, and ground ginger together in a large mixing bowl. Add the schnapps and stir to thoroughly combine. Stir in the dried apricots. Set aside ½ cup of the gingersnap crumbs for coating. Mix remaining crumbs into the fruit mixture to combine. Cover mixture and transfer to the refrigerator to chill until firm, about 1 hour. Roll mixture into 1-inch balls. Roll balls in reserved gingersnap crumbs. Store covered in the refrigerator up to 2 weeks.
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