Grand Marnier Balls

🧂 Ingredients

• 4 cups gingersnap or gingerbread crumbs

  (approx. 17-18 ounces)
• 1 cup confectioner's sugar
• 1/3 cup cocoa powder
• 1/2 cup Grand Marnier
• 3 tbsp honey
• 2 tsp vanilla extract
• 1/2 ea orange

  (zest only)
• 1 cup confectioner's sugar
• 1/4 cup cocoa powder

Instructions

• 1 In a large bowl, combine the dry ingredients and mix well.
• 2 In a separate bowl or measuring cup, combine the Grand Marnier, honey, vanilla,
  and orange zest.
• 3 Add the wet ingredients to the dry ingredients and mix well. 
• 4 In a small bowl, combine the confectioner’s sugar and cocoa for the coating.
• 5 Using a tablespoon measure, scoop and roll the dough into balls, dropping them
  in the cocoa sugar as you go. Every 5 or six balls, stop and pull the finished
  balls out of the sugar, shake lightly to remove excess and place in mini cupcake
  papers or on a parchment lined tray.
• 6 The balls will hold for a week or so in an airtight container at room
  temperature. If you wait more than a day to use them they may need a little
  extra sprinkle of powdered sugar to freshen up their appearance.

Nutrition Info