Nilla Tiramisu Cookie Balls Recipes

Steps:

• Mix cream cheese, wafer crumbs and 1 Tbsp. coffee until blended.
• Shape into 36 (1-inch) balls. Freeze 10 min.
• Mix white chocolate and remaining coffee. Dip cookie balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.

Steps:

• Mix cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.
• Shape into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

Steps:

• Mix cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.
• Shape into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

Steps:

• Whip the cream cheese and then add the liquer and whip some more. Next, add the sugar and mix really well. Gently stir in the whipped topping. Line an 8" dish with nilla wafers and spoon over them some of the cream cheese mixture. Keep layering until you've used all the cream cheese mixture. Lastly, dust with the cocoa and refrigerate for several hours.

Steps:

• MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended. SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate. REFRIGERATE 1 hour or until firm.