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COOKIE DOUGH TRUFFLES by Bev

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  • COOKIE DOUGH TRUFFLES by Bev

    COOKIE DOUGH TRUFFLES

    cup Butter, softened
    cup Firmly packed brown sugar
    cup Sugar
    cup Egg Substitute (or leave out and just use a little less flour)
    1 tsp. Vanilla extract
    1 cup All-purpose flour
    1 cup Miniature semisweet chocolate morsels
    cup Chopped pecans or walnuts (optional)
    (12 oz.) pkg. Semisweet chocolate morsels
    1 Tbsp. Shortening


    BEAT butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture, beat well. Stir in miniature chocolate morsels and chopped nuts. Cover and chill 30 minutes.

    SHAPE mixture into 1 balls. Cover and freeze balls until very firm.

    PLACE semisweet chocolate morsels and shortening in a 1 quart glass bowl; melt in microwave according to package directions. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely.

    SET on wax paper to harden. Store truffles in refrigerator 2 to 3 days.

    Yields: 4 dozen.

    Personal Note: The Chocolate coats better on the dough when it is not over heated. If overheated the dough melts. Have the chocolate heated just enough to work with.
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