Yummy pecan butter cookies are dipped inmelted chocolate and then sprinkled with ‘coconut snow’.
Recipe: Snow-Capped Cookies
1 3/4 cups all-purpose flour
Preheat oven to 350°F (175°C).
Combine flour and pecans; set aside.
In a large bowl, cream butter and sugarwith an electric mixer until light and fluffy; beat in water,vanilla and salt and mix well.
Stir in the flour mixture and blend well.
Shape dough into 1-inch balls; place onungreased baking sheets.
Bake 20 minutes or until edges are goldenbrown. Cool on wire racks.
Microwave semisweet chocolate chips andshortening in a microwaveable bowl on HIGH (100%) power for about1 minute, stir until smooth.
Dip cookie in chocolate than sprinklewith coconut. Allow chocolate to set before storing in airtightcontainer in cool place.
1 cup finely chopped pecans
3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 teaspoons water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semisweet chocolate chips1 teaspoon vegetable shorteningSweetened flaked coconut
Makes about 3 dozen cookies.
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