Snow Capped Cookies

• 1-3/4 cups flour
• 1 cup finely chopped pecans
• 3/4 cup butter, softened
• 1/2 cup icing sugar
• 1 tsp. vanilla
• 3 oz. Baker's Semi-Sweet Chocolate, chopped
• 3 oz. Baker's White Chocolate, coarsely grated

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.

flour, pecans, butter, icing sugar, vanilla, chocolate, white chocolate

Taken from www.kraftrecipes.com/recipes/snow-capped-cookies-87794.aspx (may not work)