Preparation Steps

• In a food processor, pulse the sugar cookies until fine crumbs form. Alternatively, place cookies in a resealable plastic bag and crush with a rolling pin.
• Transfer cookie crumbs to a medium bowl. Add softened cream cheese and mix until well combined. The mixture should be firm enough to roll into balls.
• Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
• Refrigerate the truffles for at least 30 minutes, or until firm.
• In a microwave-safe bowl, melt the white chocolate melting wafers (and shortening, if using) in 30-second intervals, stirring after each, until smooth.
• Dip each chilled truffle into the melted white chocolate, allowing excess to drip off. Place back on the parchment-lined baking sheet.
• Immediately decorate with sprinkles before the chocolate sets.
• Refrigerate for another 15-30 minutes, or until the chocolate is fully set.