Snickerdoodle Cookie Truffles

Ingredients:

• 1 cup flour
• 1/2 tsp ground cinnamon
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 6 tbsp (90 g) butter at room temperature
• 2 tbsp. yogurt no additives
• 1 cup chopped white chocolate
• 1 tbsp. vegetable margarine or coconut oil

Preparation:

1. Line a baking sheet with parchment paper.
2. Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C). Sift into a medium bowl, then stir in the cinnamon, baking soda, and salt (see Cook's Note).
3. In a large bowl, beat the brown sugar, granulated sugar, butter, and yogurt with a mixer on medium-high speed for about 2 minutes, until combined. Add the flour mixture and mix well on low speed. (If necessary, turn off the mixer and mix by hand.)
4. Using a tablespoon, scoop the dough into smooth balls. Place them on the prepared baking sheet and refrigerate for about 1 hour to chill.
5. Melt the white chocolate and margarine in a medium bowl in the microwave. Heat in 30-second intervals, stirring after each addition, until the mixture coats a spoon in a thin, even layer. Dip the chilled dough balls into the chocolate and twirl them with a fork to coat them completely. Remove the truffles one at a time with a fork, letting any excess chocolate drip off, and return them to the baking sheet. (If the coating begins to harden, reheat it in the microwave for a few seconds.) Chill the truffles for about 1 hour to allow the chocolate to set. (The truffles can be refrigerated in an airtight container for up to 5 days.)
   
   

   Chef's note

   
   Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.