Sugar Cookie Funfetti Truffles
- 8 Tablespoons Butter, Room Temperature
- 1-1/2 cup Sugar Cookies Mix
- 1/2 cups Granulated Sugar
- 1/2 cups All-purpose Flour
- 2 teaspoons Vanilla Extract
- 1/3 cups Rainbow Sprinkles
- 16 ounces, fluid White Almond Bark
- 2 teaspoons Shortening
- Rainbow Sprinkles Or Nonpareils For Topping
- In the bowl of a stand mixer, combine butter, sugar cookie mix, sugar, flour and vanilla extract. Blend until a uniform dough forms and there are no lumps left. Remove the bowl from mixer and stir in rainbow sprinkles. Roll dough into 1-inch balls and place on a baking sheet covered with parchment or wax paper. Place the dough balls in the freezer for 10 minutes.
- While dough is chilling, melt almond bark in a double boiler, or in the microwave in 30-second increments, stirring each time. Once completely melted, stir in shortening until smooth. Dip truffle balls in melted almond bark using toothpicks. Return to parchment paper and sprinkle the tops with additional sprinkles or rainbow nonpareils. Let the truffles harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week.
butter, sugar cookies, sugar, allpurpose, vanilla, sprinkles, shortening, sprinkles
Taken from tastykitchen.com/recipes/desserts/sugar-cookie-funfetti-truffles/ (may not work)