I love this recipe for several reasons.
1. I have about 9 billion things to do before the holidays and this was the easiest yet.
2. No baking required (I’ve done enough of that!)
3. Easy on the wallet
Ginger Cookie Truffles
Yield: 26 truffles
1 (16 oz.) package Vanilla CANDIQUIK Coating
1 (8 oz.) package cream cheese, softened
3 cups finely crushed ginger cookies (I used 2 – 5.25 oz. boxes of Anna’s Ginger Thins)
¼ cup powdered sugar
1/4 teaspoon salt
Finely crush ginger cookies in a food processor, or place cookies in a sealed bag and crush with a rolling pin.
Mix softened cream cheese, powdered sugar, salt, and cookie crumbs until well blended.
(and then take a picture and insert it here!)
Shape into 1-inch balls and set on a wax paper lined baking sheet. Cool in refrigerator for 10-15 minutes.
Melt Vanilla CANDIQUIK according to the directions on the package.
With a spoon, dip balls in melted Vanilla CANDIQUIK; set on wax paper lined baking sheet to dry.
Use the wide edge of your spoon to quickly pour the coating over the ball
Quickly retrieve the ball from the coating by picking it up on the edge of your spoon
Wipe the excess coating on the edge of the tray or bowl
Lay carefully on wax paper
If you have a little extra coating on the bottom of your ball like I do here, use a small knife to break it off
Decorate as desired. Refrigerate 30 minutes prior to serving.
(Keep refrigerated in an airtight container)