Snowy Mountain Cookies

• 1-1/4 cups butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 cups (12 ounces) miniature semisweet chocolate chips
• 1 cup finely chopped walnuts, optional
• 1 package (12 ounces) white baking chips
• White nonpareils

1. Cream butter and sugar until light and fluffy. 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 in plastic. Refrigerate until firm enough to roll, about 30 minutes.
2. Preheat oven to 325u0b0. 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
3. . Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set.

butter, sugar, eggs, vanilla, allpurpose, salt, chocolate chips, walnuts, white baking chips, white nonpareils

Taken from www.tasteofhome.com/recipes/snowy-mountain-cookies/ (may not work)