- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 514
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 221 mg
A cheese ball is one of the most lovable, endearing party snacks and it took Molly moving to Grand Forks to appreciate them. She first made this sweet version for a huge New Year's Eve party that she threw years ago and it was one of the most memorable things about that night.
- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 514
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 221 mg
Ingredients
Cheese Ball:
Cinnamon Sugar Cookies:
Directions
Special equipment:
a 1 1/2-inch star cookie cutter- For the cheese ball: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, confectioners' sugar, light brown sugar, vanilla bean paste and orange zest. Beat the mixture on medium speed until smooth, fluffy and well combined, 3 to 4 minutes. Reduce the speed to low, add the currants and mix until just combined. Cover the mixture with plastic wrap and refrigerate until firm and chilled, about 3 hours.
- Transfer the cheese ball mixture to one side of a rimmed baking sheet and form into a ball. Pour the sanding sugar on the other half and roll the cheese ball into the sanding sugar to fully cover. Place the cheese ball onto a serving platter and refrigerate until ready to serve.
- For the cinnamon sugar cookies: Combine the flour, cinnamon, baking powder and salt in a medium mixing bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream the mixture on medium-high speed, scraping the sides of the bowl as needed, until very light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the vanilla and egg white and beat until just combined. Slowly beat in the flour mixture until the dough forms and pulls away from the sides, 1 to 2 minutes. Turn the dough out onto a piece of plastic wrap and form into a disc. Cover with the plastic and refrigerate until chilled and firm, about 1 hour.
- Position an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Dust a clean surface with flour. Roll out the dough to a thickness of about 1/4 inch, lifting and turning the dough to make sure it is not sticking to the surface, dusting with more flour if needed.
- Use a 1 1/2-inch star cookie cutter to stamp out 24 cookies and place on one of the prepared baking sheets, spacing the cookies 1 inch apart. Reroll the dough, stamp out 24 more cookies and place on the second prepared baking sheet. Repeat with any scraps.
- Bake until the cookies are just starting to turn golden brown, 7 to 9 minutes. Let sit for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes. Serve the cookies with the sweet cheese ball. Store the cookies in an airtight container for up to 1 week.
