{Cookie Week} Gingerbread Truffles

With our trees trimmed, some presents purchased and Christmas carols in our heads, it is time to start thinking about baking up a few batches of holiday cheer. It is never officially the Christmas season until you’ve eaten your first bite of buttery goodness. We are whipping up a variety of treats to share with you this year, so stay tuned every day this week!

While I enjoy the process of making everything from scratch, sometimes I like to go all Sandra Lee on my treats. When baking a lot of goodies at once, it is nice to have some fast treats to whip up in a jiffy. These Gingerbread Truffles, a form of cake ball, are fun and easy and make a beautiful addition to any cookie tray. There are a variety of similar recipes floating around the web on this one, but I am bringing you my own take and directions.

These were sold at the #MKEFoodies Cookies for Kid’s Cancer holiday bake sale this past weekend. They are a beautiful bake sale treat and keep well for wrapping and transport.

Gingerbread Truffles
Yields around 4 dozen

2 boxes gingerbread mix (I used Betty Crocker) + ingredients on box
1 can of vanilla frosting
2-3 packages of almond bark or white melting chocolate
vegetable shortening
Sprinkles

Bake both boxes of gingerbread according to directions in two 8-inch square pans or one 9×13 inch pan. Allow to cool. Remove from pans and cool completely, at least a couple of hours.

In a large mixing bowl, break up gingerbread and crumble it into pieces with your hands. One large tablespoon at a time, add vanilla frosting. Work the frosting together with the gingerbread, using your hands, until all of the frosting is incorporated.

Using a heaping tablespoon of dough, roll into tight walnut-sized balls. Place on a wax or foil lined baking sheet. Place in refrigerator for at least one hour.

When gingerbread balls are fully chilled, place on package of almond bark in the microwave with 1/2 tsp shortening. Microwave on 50% power for 45-60 seconds and stir. Continue to microwave at 50% for 20-30 second intervals until mixture is smooth and creamy, with no lumps.

With a teaspoon, drop the gingerbread ball into the melted chocolate. Gently roll around until full coated. Lift off and very gently place ball onto a wax or foil lined tray. You may need to give it a gently nudge with the edge of a fork. Decorate immediately with a dash of sprinkles of your choice. Continue the process (melting more chocolate when needed) until all are covered.

Allow to harden in a cool place. Store in a cool place or freeze for up to 3 months.

These do not have to be perfect. If little spots of gingerbread show through, just drizzle a little extra over the top.

We are looking forward to bringing you more holiday treats this whole week. We would love for you to share your favorite Christmas cookie recipes with us! Also, if you make any of our treats, we’d love if you’d share a picture with us on Facebook.