Patron saint of the blind.
Here is my version of Cookie Dough ~ White Chocolate Truffles (pictured on left). The Cinnamon Ring Cake with Icing is for another post.
TRUFFLES - You will need:
1/2 cup unsalted butter
1 cup brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cup all purpose flour
4 tablespoons milk
Melt or soften butter and add to sugar, mix until creamy.
Add cinnamon and salt, mix.
Add flour, mix well.
Add milk, mix well. Dough should not be too stiff, if needed, add one more tablespoon of milk.
Roll dough into small balls and set on a cookie sheet covered with wax paper.
Place in freezer for about 30 minutes.
CHOCOLATE COATING - You will need:
8 oz white chocolate
2 tablespoons granulated sugar (optional)
2 teaspoons cinnamon (optional)
In a small bowl, mix the sugar and cinnamon; set aside.
Melt the white chocolate (microwave on 50% for 30 second intervals, stir between each turn.
Dip truffle into the melted chocolate, roll to cover. Place on wax paper lined cookie sheet. Sprinkle cinnamon sugar on top of truffle immediately (or place any other coverings on top at this time; ie candied eyes)
You can use a variety of coatings. I also melted some Wilton Candy Melts in the Candy Cane Colorburst & Dark Chocolate Mint flavors.
Allow chocolate to set, enjoy!
You can store truffles in the refrigerator (if you have any leftovers).
Makes about 40 Truffles