Colleen Hatton: Lemonade Cookie Truffles and Thin Mint Martini
Lemonade Cookie Truffles
1 package of Girl Scout Lemonade Cookies
8 oz of cream cheese
1 package of yellow wilton candy melts
crisco for melting
Run cookies through food processor and when smooth add cream cheese. Roll mixture into 1 inch balls and freeze for 30 minutes. While the truffles are freezing, melt the candy melts in a double boiler on the stove top. Add crisco as needed to thin out the chocolate. Dip each cookie into melted chocolate. Return to freezer until chocolate hardens. Store in refridgerator until serving.
Thin Mint Martini
2 1/2 ounces vanilla vodka
1/4 ounce white creme de menthe
1/4 ounce godiva dark chocolate-flavored liqueur
1 oz heavy cream or whole milk
Rim Glass with Green Sprinkles
Garnish with a Thin Mint cookie
Monday, February 18 2013, 06:25 PM CST







