Christmas Recipes
Snow Capped Cookies
Yield: about 3 dozen cookies; 18 servings, 2 cookies each
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup Planters Chopped Pecans
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 squares Baker's Semi-Sweet Baking Chocolate
- 3 squares Baker's Premium White Baking Chocolate, coarsely grated
Instructions
- Heat oven to 350 degrees F.
- Combine flour and pecans; set aside.
- Mix butter and sugar until well blended.
- Add water, vanilla extract and salt; mix well.
- Gradually add flour mixture, stirring until well blended after each addition.
- Shape into 1 inch balls; place on ungreased baking sheets.
- Bake for 20 minutes or until edges are golden brown.
- Cool on wire racks.
- 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.
- Let stand until set.
Notes
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.
Nutrition
Per serving: Calories 230 Total fat 16g Saturated fat 6g Cholesterol 20mg Sodium 100mg Carbohydrate 20g Dietary fiber 2g Sugars 9g Protein 3g
Vitamin A 6% DV Vitamin C 0% DV Calcium 0% DV Iron 6% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company