Desserts

Snow-Capped Cookies

photo by:kraft

I've been baking these for the past 5 years or so and they always dissapear really quick. You have to like the hard cookies to like these. Don't expect them to get chewey...read more

posted by

majafrytka

on 12/17/2010

time

prep:

10 min

total:

30 min

servings

total:

about 3 dozen cookies or 18 servings, 2 cookies each

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What You Need

1-3/4

cups flour

cup PLANTERS Chopped Pecans

3/4

cup (1-1/2 sticks) butter, softened

1/2

cup powdered sugar

tsp. water

1/2

tsp. vanilla

1/4

tsp. salt

oz. BAKER'S Semi-Sweet Chocolate

oz. BAKER'S White Chocolate, coarsely grated

Make It

HEAT oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla 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 20 min. 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.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

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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majafrytka

posted:12/17/2010

I've been baking these for the past 5 years or so and they always dissapear really quick. You have to like the hard cookies to like these. Don't expect them to get chewey on the inside. Very delicious and I'll be making them this weekend with my 2 year old son now :)

tim_lisa_20

posted:11/5/2009

LOVE these cookies. They really don't need the chocolate.

lanikuakaa

posted:12/23/2008

These were really easy to make. They're quick, look great and taste great; just the right addition of chocolate!

paulie811

posted:11/17/2008

I first made these three years ago. I didn't care for them, but everyone else did. I've had requests for them the past two years! Because I read that the white chocolate melts, I chop extra nuts and dip the cookies in those. So they still look 'snow capped'.

Terri Powell

posted:10/7/2008

Wonderful cookies! I like to refrigerate them after I dip them in the chocolate and let the chocolate harden.:)Everyone loved them!:)

ginger_h

posted:12/13/2007

I was able to make 3 dozen. I used a tablespoon and that worked perfectly! They are small cookies and not too sweet...at least mine weren't sweet. I used Christmas sprinkles on top of mine instead of white chocolate.

a cook

posted:12/8/2007

i read on the previous comment that the white chocolate melted into the dark chocolate and did not give the look they wanted,maybe try coconut

patty123456

posted:12/7/2007

An awful lot of work for a few cookies! Also, the white chocolate melts into the dark giving it the look of parmesan cheese, not the look I wanted!

a cook

posted:11/23/2007

nvanlane

posted:11/1/2007

These cookies are so good!! Everyone loved them!! The only thing I would do different is to grate more white chocolate. they looked a little bare. But tasted wonderful!!!!!!