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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Prepare cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt.
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3
(Crisp cookies will make it easier to grind the cookies later.)
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4
Let cookies cool completely on wire racks.
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5
Line baking sheet with wax paper.
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6
Crumble cookies into food processor container; cover.
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7
Process until mixture resembles coarse meal.
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8
Add cream cheese; process until mixture begins to hold together.
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9
Mixture will be dark in color.
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10
(If smaller food processor is being used, half the cookies and half the cream cheese can be processed.
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11
Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.
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12
).
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13
Roll or scoop mixture into 1-inch balls and place on prepared baking sheet.
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14
Refrigerate for 1 hour.
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15
Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
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16
Morsels may retain some of their original shape.
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17
If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
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18
Dip balls completely into melted chocolate with fork.
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19
Use side of bowl or shake gently to remove excess chocolate.
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20
Return to baking sheet; dust truffles with cocoa.
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21
Refrigerate for 30 minutes or until set.
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22
Store in tightly covered container in refrigerator.
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23
Tips: If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese.
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24
This will result in a less ground cookie truffle.
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25
To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.
