Even though there is still another weekend before Christmas, it feels like this is the last bit of time to do EVERYTHING! Next Saturday I'll be driving from Brooklyn to Michigan and will lose all that shopping/baking time. Thank goodness for Amazon Prime! There was a mad scramble to finish baking all my Christmas cookies and luckily my friend Michelle came over to help me. Together, we finished all the baking and clean up in record time. Ruth and Andrea were surprised someone would come over to bake with me. Apparently I can be difficult to work with and my roommates don't appreciate when I offer "suggestions" about their own baking/cooking. I don't think I'm that difficult to work with, I just know certain, helpful ways to do things and I want to share those ways with others. Why wouldn't you want helpful suggestions? I don't understand the problem...
Anyway, Michelle and I made some great cookies and she learned many new skills like using a mini food processor and removing the seeds from a vanilla bean. Plus, she got to take fresh cookies home! I've been the so busy, it was the only time we had to hang out before I go to Michigan for break. A lovely way to spend an evening with friends!
If you like gingerbread cookies, you'll love these truffles! As we all know, cookie dough is 10x better than the fully baked cookie; so it should go without saying cookie dough truffles are fantastic. These gingerbread truffles have tremendous flavor from the molasses and all the spices. I adore the strong flavors present here. A small scoop goes a long way when wrapped up in white chocolate. Gingerbread cookie dough truffles are an easy to throw together Christmas cookie that would be a delightful addition to any cookie tray.
One Year Ago - Pumpkin Truffles
Gingerbread Cookie Dough Truffles Adapted from Love and Olive Oil Yield - 25 1-tablespoon truffles
4 tablespoons unsalted butter, room temperature 1/2 cup packed brown sugar 1/4 cup unsulfured molasses 1/2 teaspoon vanilla 1 1/4 cups flour 1/2 teaspoon allspice 3/4 teaspoon cinnamon 1 1/4 teaspoon ginger 1/4 teaspoon salt 12 ounces white chocolate candy coating
- Cream the butter, brown sugar, and molasses in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 3 minutes. Beat in the vanilla and scrape the bowl.
- Add in the flour, allspice, cinnamon, ginger, and salt. Mix on low until just combined. Cover and refrigerate for at least an hour.
- Use a 1-tablespoon scoop to portion the dough. Roll into little balls and place on wax paper on a cookie sheet. Place in the freezer for 15 minutes.
- Meanwhile, melt the white chocolate in a double boiler.
- Dip each truffle in the chocolate and allow to cool on the wax paper. Once dry, store tightly wrapped in the fridge.