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Snow Capped Cookies

Snow Capped Cookies



  1. Heat oven to 350 degrees F.
  2. Combine flour and pecans; set aside.
  3. Mix butter and sugar until well blended.
  4. Add water, vanilla extract and salt; mix well.
  5. Gradually add flour mixture, stirring until well blended after each addition.
  6. Shape into 1-inch balls; place on ungreased baking sheets.
  7. Bake for 20 minutes or until edges are golden brown.
  8. Cool on wire racks.
  9. Melt semi-sweet chocolate as directed on package.
  10. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance.
  11. Let stand until set.

Yield: about 3 dozen cookies or 18 servings, 2 cookies each

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.

Nutritional Information: Calories 230 Total fat 16 g Saturated fat 6 g Cholesterol 20 mg Sodium 100 mg Carbohydrate 20 g Dietary fiber 2 g Sugars 9 g Protein 3 g Vitamin A

6 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 6 %DV

Recipe and photo credit:


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