7 hours ago
Tuesday, January 13, 2009
Who came up with the bright idea of eating cookie dough?
Really, who thought "Hmm. This grainy mixture with raw eggs looks good. Wonder what it tastes like?" Cookie dough, not exactly a gourmet food. It's made with raw egg (salmonella anyone?), and has uncooked flour in it, which results in a grainy texture. But apparently I'm the only person in the world who doesn't care for it. So when I found an egg-less recipe for cookie dough truffles, I thought Tim, the cookie-dough monster, would love it. And since salmonella isn't an ingredient, I wasn't grossed out by it.
While these aren't the best truffles in the whole wide world, they're strangely addictive. They're just the right size to mysteriously disappear. And if you have your own cookie-dough monster, they'll love you for this.
I made the recipe with suggestions from the Good Eats 'n Sweet Treats blog. That blog credits Recipezaar, but it is almost identical to Paula Dean's recipe.
Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
12 ounces sweetened condensed milk
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, powdered sugar and vanilla; mix well. Stir in the chocolate chips.
Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
3 cups semi-sweet chocolate chips (I was out, and used milk chocolate instead)
3 tsp shortening (i.e. Crisco)
Melt the chocolate chips and shortening in a double boiler. If you do not have one, melt them in your microwave on high heat for 1 minute, at 30 seconds intervals, stirring well between each interval. If the chocolate is not completely melted, continue heating it in your microwave in 10 second intervals, stirring well between each interval, and being careful not to burn the chocolate.
Dip each truffle completely in the chocolate, carefully shaking off the excess. (I find that using a fork or chopsticks works really well.) Place each chocolate covered truffle on a baking sheet lined with wax or parchment paper. Refrigerate until set.