Friday, January 23, 2009

Cookie Dough Truffles


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1-1/2 pounds semisweet chocolate, chopped
  • 5 tsp shortening

  1. In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  2. In a microwave-safe bowl, melt chocolate and shortening, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining chocolate and drizzle over candies. Store in the refrigerator.
  3. Yield: 5-1/2 dozen.

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