Cran-Almond Snowballs - Christmas Gift Giving

Here's another recipe on our list for the Christmas gift giving party project we did as a team building project for the Eisenhower Foundation's staff . . . plus we've included a clever idea for presentation . . . . 

Team building project -- creating easy Christmas gifts from the kitchen!

Cran-Almond Snowballs    Yield:  two 3” diameter balls.

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened

1/4 cup powdered sugar, sifted

1 tablespoon milk

1/3 cup snipped dried cranberries or dried cherries

1/3 cup toasted almonds, chopped  (another type of nut may be substituted, or omit nuts)

3/4 cup flaked coconut, optional

Dippers: graham cracker sticks, shortbread cookies, vanilla wafers, etc.

1.  Combine cream cheese, butter, powdered sugar and milk in a medium mixing bowl.  Beat with an electric mixer on medium speed about 1 minute or until combined. Stir in dried fruit and nuts.  

2.   Shape mixture into 2 equal-size balls, 3” diameter (or may be shaped into smaller balls). Roll balls in coconut or sprinkle top with coconut . . . or omit coconut.

3.   Cover and store in the refrigerator up to 1 to 1 1/2 weeks. 

4.   Serve with assorted dippers.

Holiday dessert buffet -- from right: Iran-Almond Snowball w/ dippers, Chocolate Peanut Butter Balls,
Rolo Turtle Pretzels

GIFT GIVING IDEA: 

Add a “snowball” to a martini glass (Dollar Stores sell them for just $1.00 each), 

purchase a holiday spreader and dippers (such as graham sticks, gingersnaps or shortbread cookies).

Recipe without photos . . .

Cran-Almond Snowballs    Yield:  two 3” diameter balls.

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened

1/4 cup powdered sugar, sifted

1 tablespoon milk

1/3 cup snipped dried cranberries or dried cherries

1/3 cup toasted almonds, chopped  (another type of nut may be substituted, or omit nuts)

3/4 cup flaked coconut

Dippers: graham cracker sticks, shortbread cookies, vanilla wafers, etc.

1.  Combine cream cheese, butter, powdered sugar and milk in a medium mixing bowl.  Beat with an electric mixer on medium speed about 1 minute or until combined.  Stir in dried fruit and nuts.  

2.   Shape mixture into 2 equal-size balls, 3” diameter (or may be shaped into smaller balls). Roll balls in coconut or sprinkle top with coconut . . . or omit coconut. 

3.   Cover and store in the refrigerator up to 1 to 1 1/2 weeks. 

4.   Serve with assorted dippers.