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
- 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.
(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.