24 Jul Gingered Lemon Cheese Balls Recipe
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/3 cup sugar
3 tablespoons light brown sugar
3 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla extract
10 gingersnap cookies, crushed
Assorted sliced fresh fruit and graham crackers
How to make it
In a large bowl, beat the cream cheese, butter and sugars until smooth. Stir in lemon peel, juice and vanilla. Shape into two balls. Cover and refrigerate for at least 4 hours.
Just before serving, place gingersnap crumbs in a shallow bowl. Roll in crumbs. Serve with fruit and crackers.
Yield: 2 cheese balls (1-1/2 cups each).