Print Options
Snowy Mountain Cookies
I was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat the white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island
Ingredients
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 package (10 ounces) miniature semisweet chocolate chips
- 1 cup finely chopped walnuts, optional
- 1 package (10 to 12 ounces) white baking chips
- White nonpareils
Directions
- 1. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 30 minutes.
- 2. Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- 3. Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set.
Nutrition Facts
1 cookie: 99 calories, 5g fat (3g saturated fat), 13mg cholesterol, 56mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC
