Wednesday, February 8, 2012

Lemon-Lime Sugar Cookie Truffles

While tasty, these are too much work to be worth it.  The one thing I did get out of this recipe is that lemon and lime in sugar cookie batter is ridiculously awesome and you should stop there before all the cream cheese and chocolate.  But if you are a glutton for punishment, here is the recipe:

Lemon-Lime Sugar Cookie Truffles
Yield:  About 40 balls
Calories:  Approx. 150 per piece

1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large lime
1 1/2 blocks cream cheese (12 ounces) at room temperature
1 package white chocolate candy coating
colored sprinkles or coarse sugar, for garnish

Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely.

When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

1 comment:

Gail said...

I didn't have to fuss with these because you were sweet enough to share their evilness, evil enough to share their sweetness? I don't know, but they're awesome!