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COOKIE DOUGH TRUFFLES
½ cup Butter, softened
½ cup Firmly packed brown sugar
¼ cup Sugar
¼ cup Egg Substitute (or leave out and just use a little less flour)
1 tsp. Vanilla extract
1¼ cup All-purpose flour
1 cup Miniature semisweet chocolate morsels
½ cup Chopped pecans or walnuts (optional)
½ (12 oz.) pkg. Semisweet chocolate morsels
1 ½ 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: 4½ 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.
½ cup Butter, softened
½ cup Firmly packed brown sugar
¼ cup Sugar
¼ cup Egg Substitute (or leave out and just use a little less flour)
1 tsp. Vanilla extract
1¼ cup All-purpose flour
1 cup Miniature semisweet chocolate morsels
½ cup Chopped pecans or walnuts (optional)
½ (12 oz.) pkg. Semisweet chocolate morsels
1 ½ 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: 4½ 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.