• 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