Ingredients
1
refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
3
tablespoons sugar
1 1/2
teaspoons ground cinnamon
1
package (8 oz) cream cheese, cut into cubes
10
oz vanilla-flavored candy coating (almond bark), chopped
Preparation
Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, mix half each of the sugar and cinnamon. Roll dough balls in cinnamon-sugar. On ungreased cookie sheet, place balls about 2 inches apart.
Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
Line cookie sheet with cooking parchment paper. Place cookies in food processor. Cover; process until fine crumbs form. Add cream cheese. Cover; process, using on-and-off pulses, until mixture is smooth. Shape into 1-inch balls; place on cookie sheet. Refrigerate 3 hours.
In microwavable bowl, microwave candy coating uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. In small bowl, mix remaining sugar and cinnamon. Dip chilled truffles in melted coating; tap off excess. Roll in cinnamon-sugar. Return to cookie sheet; let stand until set.
