Description
Easy truffles made from that iconic childhood treat: frosted animal cookies. Makes 20.
(Related blog post includes video.)
Ingredients
- 1 bag (12 Oz. Size) Frosted Animal Cookies (I Used Mother’s)
- 5 ounces, weight Cream Cheese, Softened
- 1 teaspoon Shortening
- 1 cup (heaping) White Candy Melts (I Used Wilton)
- 1 cup (heaping) Pink Candy Melts (I Used Wilton)
- Colored Sprinkles
Preparation
Break up the animal cookies a little bit by hand before adding to the bowl of a food processor. Process until they are coarse crumbs.
Add cream cheese. Process 20 seconds, then stop and scrape the bowl. Process another 20 seconds, then stop and scrape. Process until well-combined ( the mixture will not be smooth). Scrape into a small bowl and refrigerate 15 minutes or until slightly firm.
Line a baking sheet with waxed paper or parchment. Remove the cookie and cream cheese mixture from the refrigerator.
Rub your hands with the shortening. Scoop up tablespoons of the mixture and roll into balls, placing them on the prepared baking sheet. You should have about 20 truffles. Freeze the truffles 15–20 minutes.
Melt the candy melts according to the package directions.
Remove truffles from freezer and, using a fork, dip a truffle in the candy melt, scraping the excess coating off on the side of the bowl. Place it back on the baking sheet and immediately top with some sprinkles. Repeat with remaining truffles.
Let set up at room temperature about 20 minutes. You may use a pair of kitchen shears or a sharp knife to trim any excess coating from around the bottom of each truffle after they have set up.
Store in a covered container in refrigerator up to a week.
