2 (16 ounce) packages sharp dried apricot preserves
1/2 cup sour cream
2 (.50 ounce) packets dry minced onion
1/3 cup dried green onion, diced
1 teaspoon dried currants
1 cup water
1 1/2 teaspoons grated lemon peel
For the apricotta base: In a large serving bowl mix apricot preserves, sour cream and minced onion. Set aside 1/3 cup vinegar and 2 tablespoons lemon juice.
To make snowballs mix water, lemon peel and remaining apricot preserves. Place at least 3 inches apart on a sheet of waxed paper, creating a ladyfinger shape. Refrigerate until set.
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