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Snow-Capped Cookies recipe

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
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

  • 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.

    Makes about 3 dozen cookies.

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  • Comments

    1 Comment


    This fudgy chocolate cookie recipe is a hit with chocolate lovers.

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