Snickerdoodle Pecan Truffles

You need:

Snickerdoodle Cups Adorned with Pecans, about 2 dozen
4 oz cream cheese
1 package of almond bark or 1 bag of chocolate chips, melted over a double boiler


Place the cream cheese into your stand mixer with a paddle attachment. Crush all but three of your cookies into the same bowl as the cream cheese. I had about 1/4 cup leftover pecans from the cookie recipe, so I crushed those and added to the bowl as well.

Mix until soft dough forms and pulls away from the sides of the bowl. Gather about one tablespoon of dough and roll into a ball. I was able to get 2 dozen truffle balls from the dough. Place them into the freezer while you melt the chocolate.

Using a double boiler on medium heat, melt the chocolate. Make sure you watch your heat level so you don't burn it.

{A double boiler is a bowl suspended into a saucepan with a little bit of water in it. The water steams the contents of the bowl to slowly melt without scorching it. Just make sure the bottom of the bowl is not touching the water.}

Remove the truffles from the freezer. Drop a truffle ball into the chocolate and roll that puppy around in there. When coated, drop on a tinfoil covered baking sheet and sprinkle with reserved crushed snickerdoodle cookies.


Snickerdoodle Cups Adorned with Pecans

1 1/2 cups plus 2 tbsp sugar, divided
1 cup butter or margarine, softened
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
2 tbsp ground cinnamon
pecan halves


In the bowl of a stand mixer combine 1 1/2 cups sugar, the butter, and eggs. Beat at a medium speed until light and fluffy. In another bowl, add the flour, cream of tartar, baking soda, nutmeg, and salt. Mix together and then add to the mixer bowl one spoonful at a time on low speed until a soft dough forms.

Cover with plastic wrap and place in the fridge for 1-2 hours.

Preheat oven to 375 degrees.

In a small bowl, combine the remaining 2 tbsp sugar and cinnamon in a bowl. Shape dough into 1-inch balls, roll in the sugar and place in the cups of a mini-muffin tin.

Take a pecan half and smoosh it into the dough of each cookie.

Bake 10-12 minutes or until just starting to brown on the edges. Let cool 5 minutes before removing from the tin and cool completely on a baking rack. Store in an airtight container. Makes 7 dozen.

http://www.dwellonjoy.com/2012/02/snickerdoodle-pecan-truffles-aka-cookie.html