I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.
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2 packages (8 ounces each) cream cheese, softened
2 tablespoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon lemon extract
1 cup confectioners' sugar
1 pound dark chocolate candy coating, melted
4 ounces white candy coating, melted
In a large bowl, beat the cream cheese, lemon zest, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.
Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour.
Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set.
Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving.