Yummy bites of gingerbread cookie dough goodness!

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Makes 14-16 truffles

1 cup yellow cake mix

½  cup all purpose flour

½ cup almond meal

½  cup confectioners sugar

¼ cup butter, melted

½  teaspoon vanilla

2 tablespoons milk

¼ teaspoon ground cardamom

¼  teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground ginger

2 teaspoons molasses

Sprinkles for decor

bag of white chocolate chips

  1. Line a cookie sheet with waxed paper.
  2. measure out all of your dry ingredients (minus the chocolate chips!) into a bowl and mix together and break up any lumps.
  3. melt your butter and pour it into the dry mix along with the rest of the liquid ingredients.
  4. Mix everything together well with a fork. You can also use your hand to finish the mixing.
  5. Use a small portioning scoop to measure out equal sized lumps of dough. Place each lump on your cookie sheet.
  6. Using the palms of your hands, roll each lump of dough into a smooth ball.
  7. Melt your white chocolate slowly in a double boiler or carefully in the microwave.
  8. Roll each ball around in the white chocolate using a fork and tap off excess chocolate and place the coated truffles onto your cookie sheet.
  9. If you’re using sprinkles, decorate to your heart’s content.
  10. Allow truffles to rest until the chocolate is set.


Photography by Paul Vitale

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