White Chocolate Gingerbread Truffles

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To continue my exploration of ways to use the cookie butter from Trader Joe's, I have now subjected it to the wonderful world of truffles.  Since cookie butter is essentially gingerbread cookies in a peanut butter like spread, these truffles scream fall, and would be a wonderful addition to the holiday goodie list.  A little sprinkle of cinnamon on top is the perfect fall touch.

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WHITE CHOCOLATE GINGERBREAD TRUFFLES

Makes approximately 24, 2 tsp truffles

Ingredients:

• 14 graham cracker sheets (about 1 1/2 sleeves)
• 4 oz. cream cheese or neufchatel cheese
• 1/2 jar cookie butter (from Trader Joe's)
• 1 (11 oz.) package white chocolate chips
• ground cinnamon, for sprinkling

Directions:

1. In a food processor combine graham crackers, cream cheese, and cookie butter and process until well combined.
2. Using a 2 tsp cookie dough scoop, scoop out the centers and place on a foil or parchment paper lined cookie sheet.  Place in refrigerator for about 30-60 minutes, until easier to handle.
3. Roll each center into a rounder ball.
4. Melt the chocolate in a microwave safe dish in 30 second increments, stirring in between, until melted and pourable.
5. Place a truffle center in the chocolate and roll around to coat, using a fork.  Shake off excess and return to sheet pan.  Sprinkle with light dusting of cinnamon.  Repeat with remaining centers, reheating the chocolate if it becomes to solid to work with.
6. Refrigerate until chocolate is set up and hardened, keep refrigerated.