Gingham and Pearls: Key Lime Truffles

Ohmygosh, y'all. These will put a smile on anyone's face!

Everyone has had Oreo balls or cake balls around Christmas time. But who says that we can only make these little delights around the holidays? This recipe will awaken your taste buds and get them ready for warmer weather - have you dreaming of key lime pie in The Keys and the ocean breeze in your hair.

Key Lime Truffles

1 batch of sugar cookie dough (You can use any recipe you like!)
1 1/2 packages of cream cheese (12 ounces)
1 package vanilla candy coating

Zest and Juice of 1 large lemon and 1 large lime
Colored sprinkles or coarse sugar, for garnish

Preheat the oven for 350*. Prepare your sugar cookie dough and add in the zest and juice of one lemon and one lime. I recommend juicing your lemon and lime over another bowl before adding it to the sugar cookie dough, so that you can easily remove unwanted seeds! Mix well, and spread into a greased 9 x 9 dish. Bake for 25-30 minutes or until the edges are slightly golden. You definitely do not want burnt bits so watch carefully!

Once done baking, set out to completely cool. To speed up the process, I scooped the cookie out into a mixing bowl, crumbled the pieces, and placed in the freezer for 30 minutes or so until the cookie bits were no longer warm.

Once sufficiently cooled, add the cream cheese and mix well! Then roll into 1" - 1.5 " balls. Refrigerate for at least an hour.

Once chilled and firm, melt your candy coating in the microwave until warm and smooth. Dip each ball into the coating, roll around until fully covered, remove with a tooth pick and place on wax paper. Garnish with sprinkles while still slightly wet!