#47. Pillsbury Blitz, Part I: Sugar Cookie Truffles

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part I: Sugar Cookie Chocolate Truffles

Confession: These are aren’t my favorite type of truffles. I prefer this variety:

And while those that know me, know that I would, with minimal prompting, eating a whole savory truffle by itself, the sweet kind are infinitely more poppable. (And actually less likely to give me a sick stomach.)

Ingredients

• 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies 

• Chocolate-flavored candy coating

• Festive sprinkles

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Shape each cookie into a ball; place 2 inches apart on cookie sheets.

3. Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft).

4. Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.

5. Line a third (cool!) baking sheet with parchment paper.

6. In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. MAKE SURE THERE IS NO WATER IN BOWL OR CHOCOLATE WILL SEIZE.

7. Dip cookie balls, one at a time, into melted candy coating. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
   

#42. Chocolate-Dipped Sugar Wafers

Tis the season for freezing temperatures and melting chocolate! I am a fan of pretty much chocolate-dipped anything; a solid cocoa coating can do wonders to enhance plain pretzels, and of course, cookies.

The hardest aspect of this recipe is melting the chocolate in a perfectly dry bowl. A single drop of water left over from the dishwasher can (I kid you not) cause your chocolate to ‘seize’ and become totally worthless.

Directions

1. First, make the wafers, and allow them to cool completely.

2. Line two baking sheets (not the ones you used for the cookies, duh) with wax paper.

3. Place your melting chocolate (you can use wafers but I prefer bars) in a microwave-safe bowl. Melt the chocolate in the microwaves in 30-second intervals and remove when chocolate is just transitioning from solid to liquid form. Stir vigorously.

4. Dip wafers halfway into chocolate. Leave plain or sprinkle with additional chopped candy bars. Set on baking sheets to allow chocolate to re-harden.

#40. Vanilla Pretzel Sugar Cookies

I am putting these cookies in the “fancy” category only because of their twisted construction. The recipe, as you will see, is very straight-forward. I went with the traditional course white sugar for topping but you can also use crushed nuts, sprinkles, or toffee bits.

Ingredients

• 3 cups all purpose flour

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups confectioners’ sugar

• 1/2 cup butter, softened

• 4 oz cream cheese, room temperature

• 2 large egg yolks

• 1 tbsp vanilla extract

• 2-3 tbsp coarse sugar, for topping

Directions

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk flour, baking soda, and salt until thoroughly combined. Set aside.

3. In a medium bowl, cream sugar, butter, and cream cheese using a hand-held mixer until smooth. Gradually beat in egg yolks and vanilla extract.

4. Incorporate dry ingredient mixture, roughly 1/4 cup at a time, into wet ingredient mixture using beaters.

5. Divide dough evenly into spheres and refrigerate for 1 hour.

6. Roll each sphere into a rope about 5 inches long and twist into pretzel shape. Here’s a handy how-to guide.

7. Place pretzels evenly spaced on baking sheet and sprinkle generously with course sugar.

8. Bake for 12-14 minutes until just barely brown.

9. Consume with cocoa.