Saturday, November 12, 2011

Sugar Cookie Truffles

Note:  These sugar cookie truffles are extremely versatile.   You can tint the white chocolate if you like or simply put an appropriate themed sprinkle on top to give it the look you want.  

Sugar Cookie Truffles

1 16 oz. package of sugar cookie dough
1.5 oz cream cheese (room temperature)
4 oz white melting chocolate OR 1 cup white chips
1 T. shortening
sprinkles for garnish

Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned.
Cool cookies completely on wire rack before moving on to the next step. Line baking sheet with wax paper. 
Crumble the cookies into the food processor.  Process until the cookies are a fine crumb. Add the cream cheese and process until the mixture starts to hold together. Don't worry it won't be too sticky. 
Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour.   You can leave them in the freezer at this point until closer for the holidays or take them out and dip them now.
(I would not advise freezing them after dipping them in chocolate.)  
Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval.   Dip each ball into white chocolate with a fork tapping off the excess.  Return to baking sheet to set.  Sprinkle with sprinkles while white chocolate is still wet.