Ingredients
12 sugar cookies
(about 2 1/2 inches in diameter)
3 tablespoons cream cheese, room
temperature
2 cups white chocolate for melting (or
candy melts)
Sprinkles for decoration
Instructions
1.
Place sugar cookies in a food processor and
process until cookies turn into fine crumbs. Add cream cheese and process again
until well-combined and mixture can be pressed into a ball.
2.
Shape cookies into balls about 1-inch to 1
1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and
place in the freezer for 15 minutes or the refrigerator for 1 hour.
3.
In medium bowl, melt white chocolate
according to instructions.
4.
Remove the cookie balls from refrigerator.
Using a spoon or two forks, dip and roll chilled cookie balls, one at a time,
in coating. Return to lined cookie sheet and immediately top with sprinkles.
Repeat process for remaining cookie balls. Store in an airtight container in
the fridge for up to a week.
Notes
If
the sugar cookie truffle dough is not firm enough, add another tablespoon of
cream cheese.
(recipe based on http://www.ifyougiveablondeakitchen.com/2016/10/31/christmas-sugar-cookie-truffles/)
By: Abby Lowtan
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