Snow-Covered Cookies Recipe
Snow-Covered Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A tender chocolate cookie is topped with a slightly sweet, snow white frosting in this classic recipe. Tight on time? make the dough one day and bake the next.—Marsha Rider, Hephzibah, Georgia
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup ground pecans
  • 1/2 cup grated German sweet chocolate (1-3/4 ounces)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 ounces white candy coating, melted

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, chocolate, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Drizzle or spread candy coating over cookies; let stand until set. Yield: 3-1/2 dozen.
Originally published as Snow-Covered Cookies in Taste of Home Christmas Annual Annual 2009, p132

Nutritional Facts

1 each: 117 calories, 8g fat (5g saturated fat), 13mg cholesterol, 69mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup ground pecans
  • 1/2 cup grated German sweet chocolate (1-3/4 ounces)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 ounces white candy coating, melted
  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, chocolate, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
  3. Drizzle or spread candy coating over cookies; let stand until set. Yield: 3-1/2 dozen.
Originally published as Snow-Covered Cookies in Taste of Home Christmas Annual Annual 2009, p132

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