Gingersnap Christmas Balls

Ahhhh it's that time again!  Time to start making all those wonderful Christmas time desserts that we all crave this time of year.  From Cookies to Candies what more could anyone ask for during the holidays.  So this year I have managed to get started a little bit early.  I am taking a momentary break from all that is savory and have begun my sugar plum journey as we approach the Christmas Holiday.  Now for all you Black Friday shoppers, this is a great time to stock up on your cookie tins and other sweet treat gift giving containers.  Most craft stores like Michael's and Joanne Fabrics will have these on sale early Friday morning as well as some of your bakers chocolates and hard to find bakers tools to make that extra special treat!

So this year I have decided to branch out and make some new recipes along with our traditional family recipes that have been passed down through the generations.  My goal is to make a recipe a day while on my vacation this week.  So here we go, let's bring on the fun and yum!

Gingersnap Christmas Balls

1 box white or yellow cake mix (make according to package directions)
1 container white frosting
1 1/2 cups gingersnap crumbs
2 bags white chocolate chips
1 bar cooking paraffin
1/2 cup demera sugar

Make cake according to package directions.  Let cool slightly and crumble into a bowl.  Add your gingersnap crumbs until well incorporated.  Let completely cool.  By mixing the cookie crumbs with the slightly warm cake will allow the moisture to soften the crumbs and will help the mixture stick together later.  Once cookie and cake mixture is cool, take your container of frosting and place in a microwave safe bowl and put in microwave for 1 minute to liquefy.  Pour into your cake crumb mixture and stir together thoroughly.  I used a small cookie dough scoop the size of a melon ball scooper and start making your balls and put on a foiled cookie sheet.  Once your sheet is full put in the freezer for at least an hour.  Once your hour is up, start melting your white chocolate chips over a double boiler.  Use 1/2 paraffin bar per bag of chips to make the chocolate thin for coating your cake balls.  I recommend using a spoon for dipping to avoid cake breakage into your dipping chocolate.  Once your cake ball is dipped return to your cookie tray and sprinkle with demara sugar.  When done return your tray to the freezer to let your Christmas Balls harden.  Store in pretty Christmas tins in your freezer until ready to use!

ENJOY!