Chocolate Truffle Cookies
|Butter/Margarine||1 1⁄4 Cup (20 tbs), softened|
|Confectioners' sugar||2 1⁄4 Cup (36 tbs)|
|Baking cocoa||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Tablespoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Semisweet chocolate chips||12 Ounce|
|Chocolate sprinkles||1⁄4 Cup (4 tbs)|
In a mixing bowl, cream butter, sugar and cocoa until light and fluffy.
Beat in sour cream and vanilla.
Add flour; mix well.
Stir in chocolate chips.
Refrigerate for 1 hour.
Roll into 1-in.balls; dip in chocolate sprinkles.
Place, sprinkled side up, 2 in.apart on ungreased baking sheets.
Bake at 325° for 10 minutes or until set.
Cool 5 minutes before removing to a wire rack to cool completely.