I love to throw a party and this Christmas, my cousin-in-law, awesomest person I know, Brittany was there to co-host our first ever cousin Christmas party! It was a huge success, as you may see below:
Anyway, you can’t have a Christmas party without decorating sugar cookies, and we had LOTS of sugar cookies. I believe we purchased five rolls of Pillsbury Sugar Cookie dough and used three. Even just using three, I was throwing stale cookies to the birds yesterday. (In hindsight, that’s a lot of dough.) So, I have two rolls of dough in my fridge and I’m bored tonight… uh oh.
SUGAR COOKIE BALLS
adapted from Munchkin Munchies’ Sugar Cookie Truffles
Supplies:
- 1 roll of sugar cookie dough
- 1 can of cream cheese icing OR cream cheese
- white chocolate OR white almond bark
- 1 tbsp shortening
- sprinkles 🙂
Directions:
- Slice the dough and bake according to the directions. Let the cookies get nice and firm, but don’t burn them.
- Let cookies cool on wire rack. They must cool completely or they’ll melt the cream cheese.
- Take cooled cookies and crumble in food processor. Add a couple of spoonfuls of icing or cream cheese. Pulse a few more times. At this point it should look like crumbled feta cheese.
- Press the crumbles into 1 inch balls and place on a waxed-paper covered cookie sheet. Place in fridge for 30 minutes.
- When the balls are nice and chilled, melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval.
- Now here’s the part I always have trouble with when dipping anything in melted chocolate or bark: Dip each ball into white chocolate with a fork tapping off the excess. Return to baking sheet to set. Sounds easy, not so much. It takes practice and you’ll always have the few photogenic ones and the misshapen, unfortunate ones. It’s okay, they all taste good.
- Sprinkle with sprinkles while white chocolate or almond bark is still wet.
- They will need to set for about five minutes.
Notes:
These may look like your typical “cake ball,” but the consistency is much different. It’s somewhere between crunchy and soft, like a really good sugar cookie with icing. I think it probably depends on the dough you use and how long you bake them (soft sugar cookies for softer cookie balls, crunchy sugar cookies for crunchier cookie balls.)
If you like super sweet, use the cream cheese icing, if you want something that won’t send you into a diabetic coma, use regular cream cheese.
Really good with coffee.
Grape Minds Think Alike 