Lemon-Lime Sugar Cookie Truffles

I've tried several different kinds of cake balls thus far, but I've never made them with a cookie mix. In fact, I've also never made them without using the Babycakes maker and the whole point of me getting that thing was because I thought it would be easier.  BUT, after making these truffles by hand, I am thinking I may opt for this method more often. Both ways have their pros and cons of course.

So I've never zested a lime or lemon ever in my life....and its generally something I've avoided because it sounded, well I'm not even sure what it sounded like but whenever I would see a recipe that involved zesting something, I'd ditch the entire recipe.  I've also never really considered lemon treats either. I'm not sure why.  Anyhow, I saw these amazing truffles over at Singforyoursupperblog and the yellow sprinkles lured me in. I decided I'd totally conquer the zesting and not to mention everyone here loves sugar cookies so this could easily be a win.  

What You Will Need:

• 1 bag of store bought sugar cookie mix (or make your own)   
• 1 1/2 blocks of cream cheese (12 ounces) - room temperature.
• 2 bags of Wiltons Candy Melts - white chocolate  (or any other brand. I just prefer Wiltons)
• Zest and juice of 1 lemon and 1 lime.
• Yellow sprinkles

What You Should Do:

• Pre-heat the oven to 350 degrees.  
• Follow the directions on the bag of sugar cookies or recipe.
• Add the lemon and lime zest and juice and mix mix mix.

I zested and I liked it.
(click the pic )

• Once everything is mixed well, spread the dough in a 9x9 baking dish that you've sprayed with some nonstick spray. Bake for 30-40 minutes.

• Cool completely. Meanwhile, go ahead and set the cream cheese out on the counter. By the time the cookie bake is cooled, the cream cheese will be room temp.
• Once totally cooled, remove from the dish and crumble it all into a medium mixing bowl.

• Add the cream cheese and mix with a fork until everything is blended together.  It'll seem like its not blending at first.. keep going, it will work.  Taste test... omg I'm in heaven.

• Now roll balls a little smaller than a golf ball and put in the fridge for about an hour.  I was able to get around 35 balls from the mix.

• When the balls are chilled, remove from the fridge and then melt the white chocolate per instructions on the package.
• Slowly dip each ball into the chocolate and coat the entire thing. A couple of toothpicks will help get the job done and are useful for getting them out of the chocolate.
• Set on a cookie sheet lined with parchment paper and immediately top with sprinkles. The chocolate will set fairly quickly so you'll want to sprinkle right away
• Place in the fridge until you're ready to eat them. 

NOTE: These are very sweet. I'd recommend not popping a whole one in your mouth and to have some milk or other drink handy. If you're anything like me, one will be plenty. If you are like the rest of my family, you'll be popping several in a sitting.

I also made a couple pink ones for my friend Wendy. I call these ones Pink Lemonade Truffles. ;)