Snow Capped Cookies – a delicious recipe with flour, pecans, butter, icing sugar, vanilla, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Combine flour and pecans; set aside.
3
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
4
Blend in vanilla.
5
Gradually add flour mixture, mixing until well blended.
6
Roll dough into 36 balls, each about 3/4 inch in diameter.
7
Place, 2 inches apart, on ungreased baking sheets
8
Bake 20 minutes or until edges are lightly browned.
9
Cool completely on wire racks.
10
Microwave semi-sweet chocolate in microwaveable bowl on MEDIUM 1-1/2 minutes or until chocolate is almost melted.
11
Stir until chocolate is completely melted; set aside.
12
Grate white chocolate into shallow bowl.
13
Dip each cookie halfway in the melted chocolate, then in the grated white chocolate to create a snowy appearance.
14
Let stand until chocolate is firm.
878
kcal
Calories
68
g
Fat
64
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-3/4 cups flour, 1 cup finely chopped pecans, 3/4 cup butter, softened, 1/2 cup icing sugar, and more.
Yes, Snow Capped Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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