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Easy cookie truffles to make using Nilla wafers, fruit jam (I like strawberry or raspberry), and melting chocolate wafers ** They look so pretty and can be decorated for any holiday or occasion. ** You could also do these with Nutella or apple butter, and dip them in melting chocolate **
NILLA-BERRY COOKIE TRUFFLES
(adapted from Savory Experiments)
24 Nilla wafer cookies
1/4 cup strawberry, raspberry or any fruit jam
1/2 of a 14 oz. bag melting chocolate wafers (I used pink here)
2 tsp. shortening (i.e. Crisco)
decorator icing tubes, colored sugar, sprinkles, etc.
***
Evenly spread strawberry jam on the top side of 12 Nilla wafers. Top with another Nilla wafer. Place in the freezer for at least 4 hours (I left mine there for about a day).
Before dipping the cookies, put a piece of waxed paper on your counter (for them to dry) and set out all of your decorations (open everything up and get it ready to go. You need to work quickly after you dip the cookies.)
Put the chocolate melting wafers in a microwaveable bowl and microwave on HIGH for about 1 minute. Take it out and stir in the shortening. Keep stirring (with a small spoon) until it's all melted together and smooth.
Gently dip 1 cookie sandwich into the melted coating, rolling it lightly with a small spoon (and be sure to get all of the edges and sides). Pull it out with a small spoon or fork and set onto the waxed paper. I did 4 at a time, and then decorated them. You want to do the decorations while the coating is still soft, and it hardens up very quickly!
If necessary, you can put them in the refrigerator to cool for a few minutes (but unless it's 100 degrees there, you probably won't need to do that). ** If the coating hardens up too fast to do all of the cookie sandwiches, you can put it back into the microwave for another 30 seconds or so. ** I had enough coating left to do (maybe) another full 1-2 cookie sandwiches, so you could try making 14 sandwiches if you want (instead of 12).
Do not store in the refrigerator, but in an airtight container in a cool place.
NILLA-BERRY COOKIE TRUFFLES
(adapted from Savory Experiments)
24 Nilla wafer cookies
1/4 cup strawberry, raspberry or any fruit jam
1/2 of a 14 oz. bag melting chocolate wafers (I used pink here)
2 tsp. shortening (i.e. Crisco)
decorator icing tubes, colored sugar, sprinkles, etc.
***
Evenly spread strawberry jam on the top side of 12 Nilla wafers. Top with another Nilla wafer. Place in the freezer for at least 4 hours (I left mine there for about a day).
Before dipping the cookies, put a piece of waxed paper on your counter (for them to dry) and set out all of your decorations (open everything up and get it ready to go. You need to work quickly after you dip the cookies.)
Put the chocolate melting wafers in a microwaveable bowl and microwave on HIGH for about 1 minute. Take it out and stir in the shortening. Keep stirring (with a small spoon) until it's all melted together and smooth.
Gently dip 1 cookie sandwich into the melted coating, rolling it lightly with a small spoon (and be sure to get all of the edges and sides). Pull it out with a small spoon or fork and set onto the waxed paper. I did 4 at a time, and then decorated them. You want to do the decorations while the coating is still soft, and it hardens up very quickly!
If necessary, you can put them in the refrigerator to cool for a few minutes (but unless it's 100 degrees there, you probably won't need to do that). ** If the coating hardens up too fast to do all of the cookie sandwiches, you can put it back into the microwave for another 30 seconds or so. ** I had enough coating left to do (maybe) another full 1-2 cookie sandwiches, so you could try making 14 sandwiches if you want (instead of 12).
Do not store in the refrigerator, but in an airtight container in a cool place.
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