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Snow-Capped Cookies

1 3/4 cups all-purpose flour
1 cup Planters Chopped Pecans
3/4 cup butter, softened
1/2 cup powdered sugar
2 teaspoons water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 squares Baker's Semi-Sweet Baking Chocolate
3 squares Baker's Premium White Baking Chocolate, coarsely grated

1. Preheat oven to 350°F.
2. Combine flour and pecans; set aside.
3. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well.
4. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.
5. Bake 20 minutes or until edges are golden brown. Cool on wire racks.
6. Melt semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.

Makes about 3 dozen cookies or 18 servings.

How To Grate Chocolate:
Use a box grater to grate an unwrapped square of room-temperature chocolate onto a sheet of wax paper. Use immediately or refrigerate until ready to use.

Nutrition (per serving): Calories 230, Total fat 16g, Saturated fat 6g, Cholesterol 20mg, Sodium 100mg, Carbohydrate 20g, Dietary fiber 2g, Sugars 9g, Protein 3g, Vitamin A 6%DV, Vitamin C 0%DV,
Calcium 0%DV, Iron 6%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.