Recipe Ingredients:

Shortbread Cookie Dough:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup icing sugar
• 1 egg yolk
• 1 tsp vanilla extract

Eggnog Truffle Filling:

• 1 tbsp 35% heavy cream
• 4 oz finely chopped white chocolate
• 1 tsp imitation or alcohol-free rum extract
• 1/2 tsp ground nutmeg, divided
• 1/2 cup M&M’S Holiday Baking Bits, divided
• 1 oz white chocolate candy melts, melted

Directions:

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (+ 1 1/2 hours chilling time)

1. Shortbread Cookie Dough: In bowl, whisk together flour, cocoa powder and salt; set aside. Using electric mixer, beat butter with icing sugar until light and fluffy; beat in egg yolk and vanilla. Stir in flour mixture. Cover and refrigerate for 1 hour.
2. Eggnog Truffle Filling: In heatproof bowl set over larger saucepan of barely simmering water, combine cream and white chocolate, stirring constantly until smooth and melted. Stir in rum extract and 1/4 tsp nutmeg; let cool completely. Stir in 1/4cup M&M’S. Freeze for about 20 minutes or until firm. Shape into12 balls; freeze until ready to use.
3. Preheat oven to 350˚F. Divide cookie dough into 24 portions; roll portions into balls and flatten into rounds. Place truffle ball on half of the flattened rounds. Top with remaining flattened rounds; roll together to enclose filling. Place on parchment paper–lined baking sheet; freeze for 5 minutes..
4. Bake for 10 to 12 minutes or until tops are set and bottoms are lightly golden. Let cool completely on rack.
5. Dip tops of each cookie into melted candy melts. Sprinkle with remaining M&M’S and nutmeg. Let stand until set..

Tip: :

• Alternatively, substitute cinnamon for nutmeg.
  
  

Nutrition Facts

Per 1 truffle cookie

• Calories 230
• Fat 13g
• Saturated Fat 8g
• Cholesterol 35mg
• Sodium 65mg
• Carbohydrate 28g
• Fiber 1g
• Sugars 18g
• Protein 3g