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  • Jan Lankford

    key lime pie balls... yes please!!!! Lemon-Lime Sugar Cookie Truffles 1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!) zest and juice of 1 large lemon and 1 large lime 1 1/2 blocks cream cheese (12 ounces) at room temperature 1 package white chocolate candy coating colored sprinkles or coarse sugar, for garnish Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely. When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour. When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

  • Brooke O'Dell

    Freshly baked sugar cookies and the zest and juice of lemon and lime, cream cheese & dipped in white chocolate. Tastes like key lime pie. Zesty, tart & chewy!! LEMON LIME SUGAR COOKIE TRUFFLES 1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!) zest and juice of 1 large lemon and 1 large lime 1 1/2 blocks cream cheese (12 ounces) at room temperature 1 package white chocolate candy coating colored sprinkles or coarse sugar, for garnish Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely. When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour. When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.

  • Tayster A. Louise

    Key lime pie bites- so great for summer 1 batch of sugar cookie dough zest and juice of 1 large lemon and 1 large lime 1 1/2 blocks cream cheese (12 ounces) at room temperature 1 package white chocolate candy coating preheat oven 350. add lemon lime. prepare cookies according to inst. spread into a greased 9x9. bake 30-40min, or til baked. cool completely. crumble/mix in w cream cheese. roll to balls. refrig 1hr. dip into white choc. refrig til serving time

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