With Sweet Dreams and Even Sweeter Days

Thursday, February 17, 2011

Sugar Cookie Truffles


I am SO excited to share with you my official Valentine's Day treat.  Remember the oreo truffles from a few weeks ago?  Well think of these as their sassy half-sister.  This recipe is the same basic idea, but it comes out with a completely different truffle.

I truly thought the oreo truffles could not be beat.  I was intrigued by these but I never imagined they would be as good.  Boy was I ever wrong.  I used white chocolate as opposed to dark to coat these and the inside literally melts in your mouth when you crack the shell.  I have to say that for me, these two different truffles come to an indisputable tie.  I'd gladly eat a plate of each though on a quest to deciding which I preferred!



Reader be warned. These are dangerous.  Like "I've just eaten 6 in a row and I'm going back for a 7th please get them out of my house" dangerous.  But oh so worth it.  I will literally be dreaming of these for weeks.  They made for an irresistible breakfast the past two days.  That's right, I said breakfast.

I'm not ashamed.

After these working so wonderfully my mind is literally crammed full with more cookie truffles I am itchin' to try.  I have a feeling my house will be truffle-filled for a long time to come.

And.....

If you have some extra chocolate melts like I did, a fun way to use it up is chocolate covered cookies.  Because really what isn't better when it's covered in chocolate?

Pretty!

So make these truffles... and then bring me some.... because I finished up the last of mine for breakfast and now I am in withdrawal.

As I said, I'm not ashamed.

Enjoy!


Sugar Cookie Truffles
Servings: 20-30

Ingredients:
1 package of "break and bake" sugar cookies
1 (8 oz) package of cream cheese at room temperature
1 bag of any colored candy melts
1 tablespoon vegetable shortening
Sprinkles (optional)

Directions:
Bake cookies as directed on package and let cool.  Break into pieces and place into food processor with cream cream.  Process until mixture is uniform.  Place into a metal bowl and cover with plastic wrap.  Refrigerate at least 2 hours or overnight.  Roll into truffles and place on a baking sheet with wax paper.  Freeze for 15 minutes.  In the meantime melt the candy melts and shortening either in the microwave or in a double boiler (1 bowl set over another bowl of simmering water).  Dip each truffle and place back onto wax paper.  If using sprinkles put on immediately while chocolate is still liquid.  Dip all truffles and put back into freezer for 5-10 minutes.  Transfer to refrigerator and enjoy.  (These truffles keep best if they are kept in the refrigerator until being eaten).

Recipe adapted from: Cookies and Cups






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