Set out cream cheese to come to room temperature.
In a large bowl, beat the cream cheese, cinnamon and honey until fluffy. Add 1/2 cup chopped walnuts and mix well. Set aside.
Toss together the remaining walnuts and the dried cranberries on a small baking pan with sides.
Use a small cookie scoop to scoop out a ball of the cheese filling and then roll it in the nut mixture. Continue until all the cheese balls have been rolled in the coating.
Refrigerate the cheese balls until ready to serve.
If desired, you can insert a pretzel stick in each cheese ball to serve. Serve with crackers.
You can make these up to 3 days before serving. Store them in the refrigerator in an airtight container.
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