1 16 oz. package of sugar cookie dough
1.5 oz room temp cream cheese
4 oz white melting chocolate OR 1 cup white chips
1 T. shortening
sprinkles for garnish
Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned.
The original recipe says to bake at 325, but I baked at 350 for a few extra minutes and got good results.
Cool cookies completely on wire rack before moving on to the next step.
Line baking sheet with wax paper or silicon baking mat.
Crumble the cookies into the food processor. Process until the cookies are a fine crumb.
Add the cream cheese and process until the mixture starts to hold together.
Don't worry it won't be too sticky.
Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour.
* or freeze for 10-15 minutes.
Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval.
Dip each ball into white chocolate with a fork tapping off the excess. Return to baking sheet to set. Sprinkle with sprinkles while white chocolate is still wet.
Let set and enjoy!