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Snow-Covered Cookies

 Snow-Covered Cookies
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
42 ServingsPrep: 45 min. + chilling Bake: 15 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cups King Arthur Unbleached 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


  • 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.
Nutritional Facts: 1 cookie equals 117 calories,

2 of 2

Snow-Covered Cookies (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 13 mg cholesterol, 69 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.