Ginger Cookie Truffles
Author: Sarah @ Miss CandiQuik
Serves: 24
- 1 (16 oz.) package Vanilla CANDIQUIK Coating
- 1 (8 oz.) package cream cheese, softened
- 3 cups finely crushed ginger cookies (ex: 2 - 5.25 oz. boxes of Anna’s Ginger Thins)
- ¼ cup powdered sugar
- ¼ teaspoon salt
- Finely crush ginger cookies in a food processor, or place cookies in a sealed bag and crush with a rolling pin.
- In a medium bowl mix softened cream cheese, powdered sugar, salt and cookie crumbs until well blended.
- Roll mixture into 1-inch balls and set on a wax paper lined baking sheet. Cool in refrigerator for 10-15 minutes.
- Melt CANDIQUIK in tray according to the directions on the package.
- With a spoon, dip balls in melted Vanilla CANDIQUIK; place on wax paper to set.
- Decorate as desired.
- (Keep refrigerated in an airtight container)
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/ginger-cookie-truffles/
3.2.1255