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Desserts

Snow-Capped Cookies

Snow-Capped Cookies recipe
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
1
cup  PLANTERS Chopped Pecans
3/4
cup  (1-1/2 sticks) butter, softened
1/2
cup  powdered sugar
2
tsp.  water
1/2
tsp.  vanilla
1/4
tsp.  salt
3
oz.  BAKER'S Semi-Sweet Chocolate
3
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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