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Snapper Cookies recipe

Snapper Cookies.

These crisp little cookies are really quiteplayful. But don’t worry, they won’t snap at you.

Recipe: Snapper Cookies

3/4 cup butter
3/4 cup packed brown sugar
1 large egg
2 cups all-purpose flour
1 teaspoon vanilla extract
2 cups small pecan halves
3/4 cup semisweet chocolate pieces
2 teaspoons vegetable shortening

  • In a large mixing bowl beat the butterwith an electric mixer on medium to high speed about 30 secondsor until softened. Add the brown sugar and beat until fluffy.Add the egg and vanilla. Beat until thoroughly combined, scrapingthe sides of the bowl occasionally. Then beat in the flour untilwell mixed.
  • Shape the dough into 3/4-inch balls. Placeabout 2 inches apart onto ungreased cookie sheets. Tuck 3 or4 small pecan halves under each ball. Slightly flatten balls.
  • Bake in a 375°F (190°C) oven for9 to 10 minutes or until lightly browned on the bottoms. Removecookies and cool on wire racks.
  • In a small heavy saucepan melt the chocolatepieces and shortening over low heat, stirring occasionally. Usinga knife, swirl chocolate on the tops of the cookies.

    Makes about 42.

    Nutritional facts per serving: calories:106, total fat: 8g, saturated fat: 1g, cholesterol: 5mg, sodium:41mg, carbohydrate: 9g, protein: 1g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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