All that is needed to make these yummy treats are a few convenience items: a bag of gingersnaps, a can of vanilla frosting, crystallized ginger (available in most major grocery stores on the Asian aisle and at Asian grocery stores, butter, and walnuts. A small scoop makes it especially fast and easy to form the balls and make them uniform in size, but if one isn’t available, the balls can be easily rolled by hand.
These cookies keep well for several weeks at room temperature in an airtight container, so they can be made ahead, but are so quick and easy, they can also be made at the last minute. The only problem is that they are addictive and will disappear quickly.
Makes about 8 dozen tiny balls; less if made bigger
1 16 oz. can vanilla frosting
1/4 cup butter, (no subs)
1 pound gingersnap cookies, finely ground (a food processor is easiest, but if one isn’t available, they can be put in a plastic bag and crushed with a rolling pin)
1/2 cup candied ginger, coarsely chopped
2 to 3 cups finely chopped or ground walnuts
- Cream the frosting and butter until smooth.
- Add the cookie crumbs and ginger; mix well.
- Scoop teaspoon size balls from the dough and roll in the walnuts.
- Store in an airtight container at room temperature for up to 3 weeks.
Amount Per Serving
Calories 47 Calories from Fat 24
Percent Total Calories From: Fat 52% Protein 4% Carb. 44%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 17 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 1 g
Protein 0 g
Vitamin A 0% Vitamin C 1% Calcium 0% Iron 4%