Lemon extract adds bright citrus flavor to this easy 4-ingredient sweet treat that starts with store-bought sugar cookies.
Mix crumbled cookies, marshmallow creme and lemon extract in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
Melt chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.
Test Kitchen Tip: Purchase sugar cookies from the bake shop section of the supermarket. A 20-ounce package will yield about 4 cups of crumbled cookies. Use the food processor to quickly crumble cookies.
Football-Shaped Cookie Truffles: Shape cookie mixture into ovals. Dip and refrigerate as directed. For gridlines, spoon melted white chocolate into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe lines on the truffles. Let stand until chocolate is set.