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

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.

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