One of our favorite treats during the holidays is Oreo balls, so I came up with a summer version that is so fresh and fun! It's like eating a little ball of lemon cheesecake, although the powdered sugar coating makes you think of lemon bars. We love them straight from the freezer. The perfect bite-sized little treat for a sweet tooth or school lunch.
Lemon Truffle Balls
Makes 2 dozen
1 box (10 oz.) gluten free lemon sandwich cookies
1 (8 oz.) package cream cheese, softened
1 lemon
Powdered sugar
In a food processor, add the cookies and process until crumbs. Add the cream cheese and process until smooth and combined. Add the zest from one lemon and mix. Using a small scoop, place balls on a parchment lined baking sheet. Refrigerate for about 15 minutes, then roll each scoop into a smooth ball with your hands. Refrigerate for 30 more minutes. Roll each ball in powdered sugar. Store in refrigerator or freezer.
Step-by-step tutorial:
Gather your ingredients. You will need some lemon sandwich cookies. Goodie Girl has a great one! You also need a package of cream cheese, a lemon, and powdered sugar.
In a food processor, add the entire box of cookies. Crush them with the food processor until crumbs.
Add the softened cream cheese and process again until smooth and combined. Add the zest of one lemon and mix again.
I use a mini cookie scoop to make perfect sized balls. Place them on a parchment lined baking sheet and refrigerate for about 15 minutes. Remove and roll each scoop into a smooth ball with your hands. Place back in refrigerator for 30 minutes.
Roll each ball in powdered sugar, then place on serving plate or in bags.
Store in refrigerator or freezer and enjoy!
Little bites of sunshine!
Recipe Source: Shanna's recipe box
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