Cranberry Almond Peanut Butter Truffles

Ingredients:

1 c. creamy peanut butter

6 Tbs. butter, at room temperature

1 1/2 c. powdered sugar

1 1/2 Tbs. warm water

1 tsp. vanilla

1/2 c. dried cranberries

1/2 c. toasted almonds

1/4 c. shortbread cookies, pulsed in a food processor

Beat the peanut butter and butter on medium speed for one minute. Add the powdered sugar, water and vanilla and beat another minute until well combined. Using your hands, add the cranberries, almonds and shortbread crumbs, and mix together. Roll the dough into 1 inch balls. Roll into powdered sugar, and refrigerate for at least 1-2 hours.