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    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 325F 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.




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