Sugar Cookie Truffles
Briana W.
24-36 cookie balls,
depending on amount of dough used
1
16-oz. pkg. sugar cookie dough (or a homemade batch of dough)
1.5
oz. cream cheese, room temp
4
oz. white melting chocolate OR 1 cup white chips
1
TB shortening
Sprinkles
for garnish
Bake
cookies according to package directions...BUT bake 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 or silicon baking mat.
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.
Roll
mixture into 1" balls placing on prepared baking sheet and chill in
refrigerator for 30 minutes to an hour, or freeze for 10-15 minutes. 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, and let sit until dry/hardened!
