- 10 oz. Goat Cheese
- 6 oz. cream cheese
- 2 t. cinnamon
- 3 T. honey, plus extra for garnish
- 1 ½ cups Effie’s Pecan Biscuits
- 1 c. diced dried cranberries
- ½ c. minced fresh parsley
- 15-18 tinsel skewers
Place Effie’s Pecan biscuits into a food processor and grind until medium ground.
In a bowl, combine the goat cheese, cream cheese and mix until fluffy.
Fold in ½ c. of Effie’s Pecan ground biscuits into the cheese mixture.
Using a large cookie scoop, scoop out balls of cheese and place onto a baking tray. Refrigerate for 10 mins.
Toss together the remaining ground Effie’s Pecan Biscuits, dried cranberries, cinnamon and minced fresh parsley and place onto a lined baking tray .
Out of the fridge, roll the cheese truffles in the mixture until the truffle is fully coated.
Drizzle the truffles with honey and decorate with a tinsel skewer.
Yields: 15-18 truffles