1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
10 oz vanilla-flavored candy coating (almond bark)
1 tablespoon holiday candy sprinkles or decors
Heat oven to 350°F.
Shape each cookie into a ball; place 2 inches apart on ungreased large cookie sheets.
Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft). Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.
Meanwhile, line cookie sheet with cooking parchment paper; set aside.
In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
Dip cookie balls, one at a time, into melted candy coating. If necessary, reheat coating. Place on cooking parchment paper-lined cookie sheet. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
Get creative with your sprinkles! While we love enjoying these sugar cookie truffles during the winter holidays, try adding green sprinkles for a St. Patrick’s Day treat or orange and brown sprinkles for a delicious addition to your next Halloween party. Plus, it’s even more fun when your family joins you to decorate together.
If you want to add in a bit of chocolate, substitute 1 ¾ cups melted semi-sweet chocolate chips for the vanilla-flavored candy coating.
No comments:
Post a Comment
Always love to hear from you...have a sweet day.