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2
Shape each cookie into a ball; place 2 inches apart on ungreased large cookie sheets.
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3
Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft). Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.
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4
Meanwhile, line cookie sheet with cooking parchment paper; set aside.
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5
In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
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6
Dip cookie balls, one at a time, into melted candy coating. If necessary, reheat coating. Place on cooking parchment paper-lined cookie sheet. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
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