jglass
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Cookie Dough Truffles
From the December/January 05' Taste of Home Magazine.
SERVES 66
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 lbs semi-sweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy.
Add the flour, milk and vanilla; mix well.
Stir in the chocolate chips and walnuts.
Shape into 1 inch balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth.
Dip balls in coating; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies.
Store in the refrigerator.
From the December/January 05' Taste of Home Magazine.
SERVES 66
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 lbs semi-sweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy.
Add the flour, milk and vanilla; mix well.
Stir in the chocolate chips and walnuts.
Shape into 1 inch balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth.
Dip balls in coating; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies.
Store in the refrigerator.