Dessert / Cookies: Cookie Dough Truffles

From Shelly Carey

Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
¼ cup thawed egg substitute
1 teaspoon vanilla
1 ¼ cups all-purpose flour
1 cup miniature semisweet chocolate morsels
¾ cup chopped pecans or walnuts
1 (12 oz) package semisweet chocolate morsels
1 ½ Tablespoons Crisco

Directions
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg substitute and vanilla and beat well. Add flour to butter mixture, beat well. Stir in mini-chocolate chip morsels and chopped pecans.

Cover and chill 30 minutes. Shape mixture into one-inch balls. Cover and freeze balls until very firm.

Place 12 oz package of chocolate morsels and shortening in a glass bowl. Melt in microwave. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store in refrigerator 2-3 days.

Makes 4 ½ dozen.