Snickerdoodle TrufflesPosted by Cupcake Kelly on Dec 22, 2011 in Cake, Cake Truffles & Pops | 5 comments
I was asked by Food Network UK to make an inspiring Christmas dish. How exciting is that! My TV is pretty much permanently on the Food Network.
I made my mom’s favorite classic cookie, Snickerdoodles, and turned them into a delicious chocolate coated truffle!
Visit the Food Network UK Blog for the recipe and also a few tidbits about me!
Merry Christmas, and Thank you to Food Network UK!
297g granulated sugar
113g unsalted butter, at room temperature
113g vegetable shortening, at room temperature
2 large eggs
1 teaspoon vanilla
330g plain flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
19 cookies (17 for the truffles and 2 for the topping)
150g full fat cream cheese
250g melted chocolate
- Make the cookies. Pre-heat the oven to 200 C and line a baking sheet with parchment paper. In a large bowl cream together the butter, vegetable shortening and sugar for 3 minutes until light and creamy.
- Add the eggs one at a time until incorporated. Beat in the vanilla.
- Stir in the flour, cream of tartar, baking soda and salt.
- In a small bowl mix together the cinnamon and sugar. Roll balls of dough that weight about 25g in the mixture until coated.
- Place on a baking sheet about 2 inches apart. Bake for 8-10 minutes. Remove from baking sheet and place on cooling rack until completely cool.
- When the cookies are completely cool place 19 cookies in a food processor and whizz until crumbs form. Set a few tablespoons of crumbs aside for decoration.
- Add in the cream cheese a few tablespoons at a time and mix with a wooden spoon or whizz until a dough like consistency forms.
- Make round balls that weigh about 25g each and place on a parchment lined baking tray and refrigerate until firm (I left mine overnight).
- Place the chocolate pieces in a microwave safe bowl and microwave for 30 second bursts until melted.
- Add 1 or 2 teaspoons of vegetable shortening if chocolate is too thick. Using a spoon and dunk each cookie ball into the melted chocolate. Gently shake off any excess and slide it on the baking tray.
- Sprinkle the top with a few of the reserved cookie crumbs. Repeat for the remaining truffles.
- Store in an airtight container. I keep mine in the refrigerator. They also freeze well.
Makes 3 dozen cookies and about 20 truffles
An American Cupcake in London original