Sugar Cookie Truffle Cups Recipes

LINDT™ TRUFFLE SUGAR COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
• Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

SUGAR COOKIE TRUFFLE CUPS

Steps:

• Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
• In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer; set aside to harden.
• In large bowl, mix Cookie Cup ingredients until a crumbly dough forms. Shape dough into small balls; place each into muffin cup.
• Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly). Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cookie cups from muffin cups to cooling rack.
• Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
• In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
• Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup. Let filling cool completely before serving.

SUGAR COOKIE ORNAMENT TRUFFLES

Steps:

• Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese. Process 1 to 2 minutes or until well combined and can be pressed into a ball.
• Shape cookie mixture into 24 (about 1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave almond bark uncovered on High 60 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Using 2 forks, dip and roll chilled cookie balls, one at a time, into coating. Return to lined cookie sheet, and immediately decorate top with colored sugars. Place 1 Peanut Butter Cup™ on top of truffle, bottom side up. If coating has cooled too much, reheat. Refrigerate truffles about 15 minutes or until coating is set. Store covered in refrigerator.