Chocolate Lebkuchen Cherry Balls
Here’s my twist on the traditional German holiday lebkuchen— with a surprise inside. Maraschino cherries add a sweet and unexpected punch to the holiday spice of the gingersnaps. —Arlene Erlbach, Morton Grove, IL Prep: 45 min. + chilling Makes: 5 dozen 40 gingersnap cookies
1 pkg. (8 oz.) cream cheese, softened
11/2 cups semisweet chocolate chips, divided
11/4 cups sliced almonds, divided 2 Tbsp. chopped candied orange peel
1 tsp. almond extract 60 maraschino cherries, stems removed
1. Process the gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes.
2. Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.
1 ball: 76 cal., 4g fat (2g sat. fat), 4mg chol., 37mg sod., 10g carb. (7g sugars, 1g fiber), 1g pro.