14. Cookie Dough Truffles

INGREDIENTS:

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup thawed egg substitute or 1/4 cup egg, beaten (*this egg will not be cooked, so use the egg substitute if you are wary of eating raw egg)
1 tsp vanilla extract
1 1/4 cup all purpose flour
1 cup miniature semi-sweet chocolate chips
3/4 cup chopped pecans or walnuts
1 bag (12-oz package) semi-sweet chocolate chips
1 1/2 tbsp shortening

DIRECTIONS:

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.  Add egg substitute and vanilla; beat well.  Add flour to butter mixture; beat well.  Stir in miniature chocolate chips and chopped nuts.  Cover and chill 30 minutes. 
2. Shape mixture into one-inch balls.  Cover and freeze balls until very firm.
3. Place chocolate chips and shortening in a 1-qt glass bowl and melt in microwave according to package directions.  Using two forks, quickly dip frozen truffles into melted chocolate, coating completely.  Place on wax paper to harden.   Store truffles in refrigerator up to 3 days.