Orange Balls

Ready to adapt.

• Orange Balls
• Chocolate Orange Balls
• Gran Orange-Coco Balls

Amazon

Orange Balls

Southern Living - 1986

Makes 72 (6-dozen)

Ingredients
1 (12-oz) pkg vanilla wafers
0.50 cup butter or margarine, softened
1 (16-oz) pkg powdered sugar, sifted
1 (6-oz) can concentrated frozen orange juice, thawed and undiluted

Garnish:
1 cup finely chopped pecans for outside of candy/cookies
Flaked coconut for dusting candy/cookies


Preparation
Line a flat tray with wax paper.

Crush vanilla wafers to make fine crumbs.

Cream the butter (or margarine) with the powdered sugar and orange juice concentrate; add to the wafer crumbs, mixing well.

Shape into 1-inch balls; roll into the pecans (or coconut, if desired). Space on wax paper-lined flat tray; then, chill until firm.

Store in an airtight container with wax paper between layers.

Source: Southern Living, Christmas Cookies (Birmingham: Oxmoor House, 1986), 60

Variation(s):
Mary Ann's Orange Balls — Use equal size pkgs (16-oz) each box vanilla wafers and confectoners' sugar. Store in covered container or freeze. Makes 48 to 60 pieces (4- to 5-dozen).
—JL Atlanta, Atlanta Cooknotes (Memphis: The Wimmer Companies, Inc, 1982), 317

Amazon

Chocolate-Orange Balls

Christmas Cheer - 1993

Makes 40 pieces

Ingredients

1 (12-oz) pkg semisweet chocolate chips

1.50 cups vanilla wafer crumbs

0.75 cup sifted confectioners' sugar

0.50 cup sour cream

2 tsp dried grated orange peel

0.25 tsp salt

10 pieces orange slice gumdrop candy, cut into quarters

Garnish:

Sifted confectioners' sugar

Preparation

Stirring constantly, melt chocolate chips in a large saucepan over Low heat; remove from heat. Stir in the vanilla wafer crumbs and next 4 ingredients (through salt); cover and chill until firm.

Press crumb mixture around each piece of orange c andy, forming 1.5-inch balls. Coat with confectioners' sugar. Store in an airtight container.

Source: Christmas Cheer: Recipes and Party Ideas Edited by Anne Van Wagner Childs (Little Rock: Leisure Arts, Inc, 1993), 8

Gran Orange-Coco Balls

Stock Spirits Group USA, Inc. - 2012

Print recipe here.

Makes about 48 pieces (4-dozen)

Ingredients
1.33 cups coarsely chopped pecans
1.75 cups confectioner's sugar, divided
4 cups (about 14 oz) finely crushed chocolate-flavored graham crackers (crush in a plastic bag with a rolling pin or use a food processor)
0.50 cup unsweetened cocoa powder
4 Tbsp (1/2 stick) unsalted butter, well softened but not melted
0.25 cup corn syrup
2.00-oz (1/4 cup) Gran Gala (80 Proof) Triple Orange Liqueur, or more as needed
0.50 cup granulated sugar, for dipping


Preparation
Process the pecans and 0.50 cup of the confectioner's sugar in a food processor until the nuts are very finely ground. Transfer to a medium bowl and stir in the cookie crumbs. Sift in 0.75 cup of the confectioner's sugar and the cocoa.

Add the butter and corn syrup; then add the Gran Gala. Mix with your hands; knead the butter into the other ingredients. If the mixture is too dry and won't hold together, add a bit more Gran Gala. Let stand until the liquid is absorbed, about 30 minutes. If the mixture is still too dry to form balls, sprinkle with more Gran Gala Triple Orange Liqueur and try again.

Using about 1 Tbsp for each, shape the mixture into balls. Roll the balls in the remaining 0.50 cup confectioner's sugar to coat. Store in an airtight container and let stand at room temperature for at least 24 hours before serving.

Make the cookies up to 2 weeks ahead. Roll the cookies in more granulated sugar before serving.

Source

Last Updated December 24, 2012