Monday, December 16, 2013

Lemon-Lime Sugar Cookie Truffles

Some time ago, I came across a recipe for Snickerdoodle Cookie Dough Truffles. As I expected, they were absolutely incredible! I mean, how could they not be? Cinnamon and white chocolate = Yum!

When I was asked recently to make a dessert for our church choir's Christmas performance, I knew I wanted to adapt that recipe into a different kind of truffle. I experimented a little and came up with these:

Lemon-Lime Sugar Cookie Truffles

4 oz reduced-fat cream cheese, softened
1/2 cup butter, softened
3/4 cup granulated sugar
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Juice from 1 lemon
Juice from 1 lime
Zest from 3 lemons
Zest from 1 lime

1 package (16 oz) vanilla candy coating

Zest from 1 lime
Zest from 1 lemon
3 Tablespoons granulated sugar

In a mixing bowl, cream together the cream cheese and butter. Gradually add sugar. Mix in flour, salt, extract, juices and zest. Depending on the amount of juice you got from your fruit, you may need to adjust the dough slightly. You want to be able to form balls, but it shouldn't be quite as stiff as a regular cookie dough. Using a teaspoon, scoop the dough out and form into balls. Place them on a wax paper-covered cookie sheet. When they are all done (about 24), place them in the freezer for about an hour.

Melt the candy coating according to package directions, stirring frequently.  To make the topping, use a spoon to smash together the sugar and the zest. Stir one teaspoon of the topping mixture into the melted coating.

Now you're ready to assemble the truffles! Working one at a time, drop a truffle into the coating. Use a spoon to carefully but quickly cover the dough. Gently scoop the truffle out, tilting the spoon to allow the excess to run off.** Place the truffle back on the waxed paper. At this point, you can sprinkle the topping on. Once you get the hang of it, you can dip 2-3 truffles before sprinkling on the topping, but you want to make sure the coating is still wet. When the truffles are complete, pop them back in the freezer for 20-30 minutes to really set the coating. Then you can remove them from the baking sheet and store them in an airtight container in the fridge.

I had some candy coating and a little topping left over, so I dipped pretzel sticks into the coating and sprinkled them with the topping. They were very good and made a nice "bonus" treat!

** There are other methods of dipping truffles, with toothpicks and whatnot, but I am just not successful with that. I like the spoon method, so that's what I do. If you like to use a toothpick, fork, whatever, then feel free to do that!

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