Southwestern Recipes

Margarita Balls

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  • 1 (12 ounce) package vanilla wafers
  • 1/2 cup pretzel crumbs
  • 1 (16 ounce) package confectioners' sugar, sifted
  • 3/4 cup frozen margarita or limeade concentrate, thawed
  • 6 ounces cream cheese
  • 1 teaspoon tequila, or to taste (optional)
  • 1 teaspoon Triple Sec (orange liqueur), or to taste (optional)
  • Rind from 1 lime, grated fine, divided
  • 1 (2.25 ounce) shaker green decorator sugar
  • 1 cup granulated sugar


  1. Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve.
  2. Repeat with remaining wafers.
  3. Add about 1 cup pretzels to food processor and process to fine crumbs to make 1/2 cup crumbs.
  4. In a large bowl, combine wafer crumbs, pretzel crumbs, confectioners' sugar, margarita concentrate and cream cheese.
  5. Add tequila and Triple Sec, if desired. Stir until blended.
  6. Divide mixture in half. Wrap each half tightly in plastic and set aside.
  7. Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly.
  8. Remove plastic from 1 portion of the dough and shape into 1 inch balls. After shaping each ball, roll each in green or white sugar. Work quickly because balls dry quickly.
  9. Repeat until all dough is used.
  10. Store in an airtight container in refrigerator for up to 1 week.

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