Orange Balls Adult Food

EASY ORANGE BALLS

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

NO BAKE ORANGE BALLS

Steps:

• Mix all ingredients together and shape in to walnut size balls. Roll balls in additional powder sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.

EASY ORANGE BALLS RECIPE (SNOWBALLS)

Steps:

• Add the crumbled vanilla wafers, orange juice concentrate, pecans and melted butter to the large bowl of your stand mixer. (see notes) Using the paddle attachment; mix on a medium speed until combined. Next, add the confectioner's powdered sugar then continue to mix until combine. Dough will be mushy and sticky.
• Line a baking sheet with parchment paper then use a one inch scoop to form orange balls, placing them on the lined baking sheet.
• Next, after all of the balls are formed, gently roll them in the flaked coconut to coat and transfer the orange snowball back to the lined baking sheet; repeat until all are coated.
• Refrigerate the orange snowballs until ready to serve. Please not that these orange balls do need to be kept chilled. Serve in small portions and replenish serving trays as needed.

ORANGE BALLS -- ADULT

Steps:

• Mix first six ingredients.
• Form into one- to one-and-a-half-inch balls.
• Roll in powdered sugar.
• Store in covered container.

COCONUT ORANGE BALLS

Steps:

• Mix all ingredients together, thoroughly.
• Form into small balls the size of hickory nut (grandma's notes). I imagine a hickory nut is about a 1" size ball.
• Do Not refrigerate.
• Place in an air-tight container and keep at room temperature.

ORANGE JUICE BALLS

Steps:

• Mix and shape into small balls with hands.
• Then dip balls in butter icing.
• Roll balls in coconut and store in air tight container.

ORANGE CREAMSICLE BALLS

Steps:

• Cream together softened butter and confectioner's sugar.
• Add can of condensed milk and orange extract, and mix until well combined.
• Add in food coloring to achieve the color of Orange Creamsicles.
• Let chill in freezer for 2 hours or until hardened, roll into balls return to freezer and allow to harden again.
• Dip in melted almond bark.

APRICOT ORANGE BALLS

Steps:

• Place prunes, apricots and raisins in a bowl.
• Pour over the orange juice or liqueur and mix to combine.
• Set aside for 1 hour to macerate.
• Place fruit mixture in a food processor and process to finely chop.
• Transfer fruit mixture to a bowl.
• Add the orange zest, 75 g of the coconut and almonds.
• Combine well.
• Form fruit mixture into small balls, adding a little more orange if necessary.
• Roll balls in remaining coconut to coat.
• Place on a plate line with plastic food wrap, cover and chill until firm.

CHOCOLATE ORANGE BALLS

Steps:

• In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
• Process until the cookies are ground to crumbs and mixture is evenly blended.
• Add the pecan pieces and pulse process until the nuts are finely chopped.
• Transfer the mixture to a bowl and form into 1" balls.
• Roll balls in 1/4 cup confectioner's sugar** to coat.
• Store in an airtight container in refrigerator for up to 1 month.
• **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.