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Snow Capped Cookies

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prep time

15 min

total time

2 hr 35 min

Makes 3 dozen cookies or 36 servings, 1 cookie each.

photo by:

kraft

recipe by: kraft

What You Need

1-3/4 cups flour

1 cup finely chopped pecans

3/4 cup butter, softened

1/2 cup icing sugar

1 tsp. vanilla

3 squares Baker's Semi-Sweet Chocolate, chopped

3 squares Baker's White Chocolate, coarsely grated

Make It

PREHEAT oven to 325°F. Combine flour and pecans; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Gradually add flour mixture, mixing until well blended. Roll dough into 36 balls, each about 3/4 inch in diameter. Place, 2 inches apart, on ungreased baking sheets

BAKE 20 minutes or until edges are lightly browned. Cool completely on wire racks.

MICROWAVE semi-sweet chocolate in microwaveable bowl on MEDIUM 1-1/2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted; set aside. Grate white chocolate into shallow bowl. Dip each cookie halfway in the melted chocolate, then in the grated white chocolate to create a snowy appearance. Let stand until chocolate is firm.

kraft kitchens tips

Make it Easy

To avoid static cling when grating chocolate, remove and discard paper wrappers from the chocolate. Place chocolate in microwaveable bowl. Microwave on MEDIUM 20 seconds to soften chocolate slightly before grating.