This recipe requires a little somethin’ special.
So turn on some Christmas music (October, Schmocktober).
Put on a frilly apron (heels optional).
Pour yourself a glass of wine? tea? coffee? cider? any choice beverage.
Pretend it’s cold outside. (It’s 80 degrees here)
And light the fire (or a candle) if it really is!
This recipe, while remarkable and completely delicious in its own right, loves a little ambiance.
And while Christmas may still be a little more than two months away, you can consider this practice for a low-stress, high-love holiday season.
Friends, we’re making gingerbread cookie dough truffles.
I first made “cookie dough bites” about a year ago. My original recipes were basically a traditional cookie dough recipe with a few changes to make them safe to eat raw and then refrigerated until firm. This wasn’t a problem until I made a chocolate chip variety and they got really soft sitting in the warm dining room at a Christmas party. And shuffling them back and forth from the fridge to keep the right texture was far too much of a hassle.
So I changed up my recipe! Instead of depending on butter to be the stabilizer, I used dates!
I played around with the food processor until I found the combination of ingredients I liked.
And drizzled them with sweet icing!
Unlike the butter-based varieties, these stay at the same relative texture at room temperature. Sure, they do firm in the fridge, but they do not become the rocks that the butter kind did, nor do they become sloppy and droopy in a warm room. And this is a major plus, because who wants to babysit the dough balls and the fridge during a party? No one!
Another plus for these is that despite being drizzled in icing, these are not cloyingly sweet like the original cookie dough recipe. I think they have the right balance of spice, sweet, crunch, and chew without leaving you with a toothache.
Gingerbread Cookie Dough Truffles
Makes 20 truffles
12 pitted dates
1 cup chopped pecans
1/2 cup rolled oats
1/4 cup ground flax meal
1 tbsp ground ginger
2 tsp ground cinnamon
2 tsp ground allspice
1/4 cup turbinado sugar (or other coarse sugar)
1/2 tsp kosher salt
3 tbsp blackstrap molasses
1 tsp vanilla
Grind the oats as best you can in a food processor, blender, or coffee grinder and pour it into a separate bowl. Set aside.
In a food processor, pulse the pecans until you get a coarse meal, but be careful not to blend is so much that it turns into pecan butter. That’s another show! Add the pecan meal to the bowl with the oat flour.
In the food processor, chop the dates as finely as possible. Then add the oats, flax, ginger, cinnamon, allspice, sugar, and salt and process until well-incorporated. It will look pretty dry.
Add the molasses and vanilla and process again until well mixed. The mixture should be a little sticky but not wet. If you squeeze a bit of “dough” in your grip, it should stick together without leaving a molasses-y streak all over your palm.
Using a disher or a spoon, roll the mixture into 1/2-ounce balls and line on parchment paper. Can be enjoyed at room temperature or chilled! Or drizzled in icing!!
1/2 tsp vanilla
1 tbsp milk-type drink of your preference (I used unsweetened plain coconut milk)
2 cups sifted powdered sugar
Mix the vanilla and “milk” until well combined. Gradually mix in the sifted powdered sugar until smooth. This will take time. And don’t forget to sift or you’ll get clumps that look like curdled milk. Yum.
Check out the other awesome recipes for this week’s blog hop!
What is your favorite flavor of cookie?