Snow Capped Cookies
Source of Recipe
List of Ingredients
1-3/4 cups flour
1 cup PLANTERS Chopped Pecans
3/4 cup (1-1/2 sticks) butter, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
3 squares BAKER'S Semi-Sweet Baking Chocolate
3 squares BAKER'S Premium White Baking Chocolate, coarsely grated
COMBINE flour and pecans; set aside. Mix butter and sugar in large bowl until well blended. Stir in 2 tsp. water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended. Shape into 1-inch balls; place on ungreased baking sheets.
BAKE at 325°F for 20 minutes or until edges are golden brown. Cool on wire rack.
MELT semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a "snowy" appearance.
How To Grate Chocolate: Use a box grater to grate an unwrapped square of room-temperature chocolate onto a sheet of wax paper. Use immediately or refrigerate until ready to use.