Friday, April 13, 2012

Lemon Lime Truffle

I am not a baker...anyone who has seen me cook knows I hate to measure, I rarely follow a recipe exclusively and I do NOT like to wait for thing to cool before I can throw some more deliciousness on top and dive in!  Basically baking requires a certain amount of patience I simply was born without.  In an attempt to break outside the comfort of my cast ironed skillet, deep fried, pasta loving world I thought I would venture into the world of flour and baking soda....well kind of...

Recently my best friend, Nicoll, turned 30 and I wanted to make her something special for such an exciting milestone!  I racked my brain trying to think of something fun and different that I could make her and was at a loss until I searched Pinterest and came across a Lemon Lime Truffle recipe.  Since Nickens the Brave's (that's what I have called her for years thanks to her aunt Lori's witty nicknames) favorite dessert is key lime pie I thought this was going to be just the perfect treat!  I had to make a few adjustments but the original recipe came from which I highly recommend for many good recipes!

Lemon-Lime Sugar Cookie Truffles

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 (ran out of white chocolate coating so I mixed in some chocolate coating and it was just fine!)
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. Note: I didn't have enough of the white chocolate so I added some of the chocolate candy coating as well and it turned out just fine!!
Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick or a forkand set on a cookie sheet lined with wax paper. 
Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

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