Truffles for dinner?!? Yes please! I don't see a problem with it! Wasn't my intentions, but it just might have happened. I was home alone and I just couldn't stop popping the one-bite wonders into my mouth! And soon enough there was no need to worry about what I was going to dream up for dinner! I was stuffed! Oops :)
I forgot to take a picture of the inside of the first couple that I ate, so I guess I just had to have another one! Clearly I ate this one just for you guys! Took one for the team!
Adding a small amount of shortening to the almond bark does wonders! It thins out the almond bark just enough to aid in creating a nice smooth outer shell! Sure glad I finally figured this one out!!
Sugar Cookie Truffles
1 16 ounce package of refrigerated sugar cookie dough
3 ounces cream cheese
8 ounces almond bark
1 tablespoon shortening
sprinkles for garnish
Bake the cookies according to package directions. Cool cookies completely on wire rack.
Crumble the cookies in a food processor 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 and place on a wax paper lined baking sheet. Chill in the refrigerator for 30 to 60 minutes.
Melt the almond bark and shortening on medium power in 30 second intervals until smooth, stirring after each interval.
Dip each ball into the almond bark with a fork, tapping off any excess. Return to the baking sheet and sprinkle with sprinkles while almond bark is still wet.
Let set and enjoy! Store in the refrigerator if you don't plan on eating immediately!
Source: Cookies and Cups
Enjoy the sweet escape!