Ginger-Schnapps Balls


    • 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


  1. 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.