Recipe For Cooking Margarita Balls

Toaster Oven Cookies :: Southwest Inspired Cookies

Margarita Balls

1 (12 oz.) pkg. vanilla wafers
1/2 C. pretzel crumbs
1 (16 oz.) pkg. powderedsugar, sifted
3/4 C. frozen margarita or limeade concentrate, thawed
6 oz. cream cheese
1 tea. tequila, or to taste (optional)
1 tea. Triple Sec (orange liqueur), or to taste (optional)
Rind from 1 lime, grated fine, divided
1 (2.25 oz.) shaker green decorator sugar
1 C. sugar

Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add about 1 C. pretzels to food processor and process to fine crumbs to make 1/2 C. crumbs.

In a lrg. bowl, combine wafer crumbs, pretzel crumbs, powderedsugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until blended. Divide mixture in half. Wrap each half tightly in plastic and set aside.

Combine half the grated lime with decorator sugar and half with sugar on sm. saucers or in sm. bowls, stirring to distribute lime peel evenly. Remove plastic from 1 portion of the dough and shape into 1-in. balls. After shaping each ball, roll each in green or white sugar. Work quickly because balls dry quickly. Repeat until all dough is used. Store in an airtight container in refrigerator up to 1 week.

Makes 7 dozen.