Cookie Dough Truffles

Who doesn't love cookie dough? No really, is there anyone out there who doesn't? Every time I bake I am faced with the dilemma "do I take a bite of this dough even though it has raw egg in it?". Even Will asks me, "Mommy can I have a bite of your cooking or does it have raw egg in it?" These truffles combine the delicious taste of cookie dough with the safety of not getting a disease to put you in the hospital. And best of all sweetened condensed milk is the ingredient swapper for the eggs. Yes, sweetened condensed milk is another one of my favorite foods. Is sweetened condensed milk a "food"? Sure it is.

I used my little ice cream scooper to measure out the perfect size truffles & then rolled them just a little with my hands to make them round. I chilled the dough in the refrigerator for about 30 minutes, but I did not need to freeze them after I formed the balls. My dough wasn't too soft & dipped perfectly in the chocolate. Maybe they knew I was in a hurry. But in case the dough is soft, the recipe suggestion to put them in the freezer will work well. That's how I make cake balls. Enjoy!

Recipe from: Annie's Eats

8tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Directions:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Soft Sugar Cookies

Sugar cookies with buttercream frosting is one of my top five favorite foods in the world. There are so many things I love about these cookies. 1. They taste like butter & sugar. 2. They can be made into shapes to match any occasion. 3. The frosting can be colored to match any occasion. 4. Will helps me push the cookie cutter down & says each time, "Yeah, I'm cooking!" 5. These cookies always get me compliments, like a 4 year old in my church class, "You did a good job making these cookies." then he gave me a thumbs up.

1 cup butter
1 egg
1 cup sugar
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cream of tarter
1/2 teaspoon baking soda
1 teaspoon

In a large bowl cream butter. Add egg & mix. Add sugar & beat well. Add remaining ingredients and mix. On a floured surface, roll out douag 1/2 -inch thick. Add flour if dough is too sticky. Cut dough into desired shapes. Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with your favorite buttercream or cream cheese frosting. Makes 2 to 3 dozen cookies.

Vanilla Buttercream Frosting:

1 stick butter, softened
4 cups powdered sugar
1/4 cup milk
2 tsp. vanilla

Beat butter until smooth. Beat in remaining ingredients until smooth, anout 2 minutes. Add additional milk a little at a time if thinner consistency is desired.