#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.