Black Tie Cookie Balls Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in butter until evenly blended. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until slightly golden around edge, 10-12 minutes. Remove to wire racks to cool slightly. While still warm, gently roll in powdered erythritol. Cool completely on wire racks. Store in an air-tight container.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
• Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a baking sheet lined with waxed paper. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package; pour into a resealable plastic bag to make decorating easier. Cut a small corner off the bag; use to drizzle chocolate over the cookie balls. Top with sprinkles. Insert wooden pop stick into each cookie ball. Refrigerate 15 minutes.