Margarita Balls
Alyson Stringer (originally from Jill Sargent Sapp)
7 dozen
1 (12oz) pkg vanilla wafers
1 cup pretzels
1 (16oz) box powdered sugar, sifted
1/4 cup frozen margarita concentrate, thawed
2 (3 oz) pkgs cream cheese
1 tsp tequila (optional)
1 tsp triple sec (optional)
Rind from 1 lime, grated fine
1 (2.25 oz) shaker green decorator sugar
1 (2.25 oz) shaker red decorator sugar
1 cup granulated sugar
Add pretzels to food processor and process to fine crumbs to make about H cup crumbs. In a large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, 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 wrap and set aside.
Put each color of sugar in 3 separate small bowls, dividing the grated lime evenly among the three and mixing well.
Remove plastic from one portion of the dough and shape into 1-inch balls. After shaping each ball, roll in green, red or white sugar to coat.
Work quickly, because the dough dries out rapidly. Repeat until all dough is used. Store in airtight container in refrigerator up to 1 week.
7 dozen
Some of ex’s cousins discovered this recipe in a Texas holiday recipe cookbook. These are so festive looking and make a great presentation. They’re delicious, quite rich and a refreshingly different treat in contrast with all the chocolate Christmas candies and cookies. (Nov 2010. Updated Nov 2022)
1 (12oz) pkg vanilla wafers
1 cup pretzels
1 (16oz) box powdered sugar, sifted
1/4 cup frozen margarita concentrate, thawed
2 (3 oz) pkgs cream cheese
1 tsp tequila (optional)
1 tsp triple sec (optional)
Rind from 1 lime, grated fine
1 (2.25 oz) shaker green decorator sugar
1 (2.25 oz) shaker red decorator sugar
1 cup granulated sugar
Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove and reserve. Repeat with remaining wafers.
Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.
Put each color of sugar in 3 separate small bowls, dividing the grated lime evenly among the three and mixing well.
Remove plastic from one portion of the dough and shape into 1-inch balls. After shaping each ball, roll in green, red or white sugar to coat.
Work quickly, because the dough dries out rapidly. Repeat until all dough is used. Store in airtight container in refrigerator up to 1 week.