-
1
Preheat oven to 350.
-
2
Prepare cookies following package directions; however, bake for 14-18 mins until crisp and golden brown, but not burnt.
-
3
Let cookies cool completely on wire racks.
-
4
Line baking sheet with wax paper.
-
5
Crumble cookies into food processor container; cover.
-
6
Process until mixture resembles coarse meal.
-
7
Add cream cheese; process until mixture begins to hold together.
-
8
Mixture will be dark in color.
-
9
(If smaller food prcessor is being used, half the cookies and half the cream cheese can be prcessed.
-
10
Transfer mixture to medium bowl, then repeat with remaining cookies and cream cheese.
-
11
).
-
12
Roll or scoop mixture into 1 inch balls and place on prepared baking sheet.
-
13
Refrigerate for 1 hour.
-
14
Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH power for 1 minute, stir.
-
15
Morsels may retain some of their shape.
-
16
If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.
-
17
Dip balls completely into melted choclate with fork.
-
18
Use side of bowl or shake gently to remove excess chocolate.
-
19
Return to baking sheet; dust truffles with cocoa.
-
20
Refrigerate for 30 mins or until set.
-
21
Store in tightly ocvered container in refrigerator.
-
22
Tips: Instead of using food processor, cookies can be crumbled or finely chopped with a knife.
-
23
This will result in a less ground cookie truffle.
-
24
Instead of cocoa, drizzle colored icing or candy sprinkles over truffles.
