Place cookies in food processor and pulse until chopped into fine crumbs.

In a separate bowl, beat together butter, cream cheese, vanilla extract, and powdered sugar until pale and fluffy.

Add 1/2 cup of the cream cheese mixture to the crushed cookies in the food processor and pulse until combined.

Check consistency of the cookie mixture. Continue adding cream cheese mixture (frosting) until the cookie crumbles hold together when squeezed into a ball. We want the mixture to have enough frosting to hold the truffle balls together, but not so much that the mixture is sticky or “wet.”

Form the “dough” into small balls and place on parchment paper.

Chill the balls in the freezer for 30 minutes.

Meanwhile, place 12 ounces of white chocolate chips and 2 tablespoons of shortening in a microwave safe bowl. Heat for 30 seconds and stir.’ Continue heating in 15 second increments and stirring until chocolate is melted and smooth. Do not overheat or chocolate may seize up.

Remove chilled balls from the freezer. Using a fork or chocolate dipping tool, dip and roll each cookie ball into the melted chocolate.

Roll lightly to coat completely, allow the excess to drip back into the bowl, and place truffle on a sheet of parchment paper to harden.

The truffles will set almost immediately. If you wish to add sprinkles or nonpareils, sprinkle them over the top of the truffle as soon as it’s been placed onto the parchment paper.

When truffles are set, they will peel easily from the parchment paper and are ready to serve.