And I almost forgot.
The men had help. They had a little shadow following them around, begging to use their power tools and coppin' a tude when he wasn't allowed to screw in a screw by himself.
(FYI-We don't allow children to use power tools by themselves at our house until they are at least three and a half. We are good people.)
|"Geez, man. Step aside and let me show you how it's done." |
These lemon cookie truffles are kinda awesome too. You've seen the Oreo version around the Internet, I'm sure, but I wanted to do something a little different. I used lemon sandwich cookies, but I added in some coconut too. Simple and refreshing.
Here are my notes:
-I used 1/4 teaspoon coconut emulsion which I think is stronger than extract, so you could probably get away with 1/2 teaspoon if you are using regular extract.
-I very finely ground the cookies in a blender. (I do not have a food processor.) I should have counted how many cookies I used, but I forgot. I'm sorry about that.
-I would probably store these in the refrigerator because of the cream cheese, but let them come to room temperature to eat. Or eat them out of the fridge. Whichever.
Lemon Cookie-Coconut Truffles
1 (8-ounce) package cream cheese, softened
2 tablespoons powdered sugar
1/4 to 1/2 teaspoon coconut extract
3/4 cup sweetened, flaked coconut
The zest of 1 lemon
3 cups finely ground lemon sandwich cookies
Melted white almond bark for dipping
Beat the cream cheese, powdered sugar, and coconut extract in a large bowl until smooth and fluffy. Stir in the flaked coconut, lemon zest, and ground cookies until well mixed. Roll into 1 to 1 1/2 inch balls and place on a baking sheet. Refrigerate for about 1 hour. Dip balls in melted almond bark, letting excess drip off. Place on a wax paper lined baking sheet in fridge until coating hardens. Store in refrigerator, but let come to room temperature to eat.