Snow-Capped Cookies Recipes

Christmas Cookies Recipe for you..Lets enjoy some easy cookies recipe and try it at your home..

Ingredients:

1. 1-3/4 cups  flour

2. 1 cup  PLANTERS Chopped Pecans

3. 3/4 cup  (1-1/2 sticks) butter, softened

4. 1/2 cup  powdered sugar

5. 2 tsp.  water

6. 1/2 tsp.  vanilla

7. 1/4 tsp.  salt

8. 3 squares  BAKER'S Semi-Sweet Chocolate

9. 3 squares  BAKER'S White Chocolate, coarsely grated

Make It

1. HEAT oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended.
   Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after
   each addition. Shape into 1-inch balls; place on ungreased baking sheets.
 
2. BAKE 20 min. or until edges are golden brown. Cool on wire racks.
 
3. 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.

        

Merry Berry Christmas Bites recipe

Cookies is also a popular item of Christmas eve..Now you can easily make it at your home for kids and family members..Lets enjoy the cookies recipe...

 


Ingredients:
 
1. 12  oz.  BAKER'S Semi-Sweet Chocolate

2. 4 tsp.  shortening

3. 1 pkg.  (3 oz.) JELL-O Raspberry Flavor Gelatin

4.1 can  (14 oz.) sweetened condensed milk

5. 1/4 tsp.  almond extract

6. 2 pkg.  (7 oz. each) BAKER'S ANGEL FLAKE Coconut

Make It

1. LINE 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. 
   Microwave chocolate and shortening in medium microwaveable bowl on HIGH 1-1/2 min.; stir.    
   Microwave 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread half 
   onto bottom of prepared pan. Refrigerate 10 min.
 
2. MIX dry gelatin mix, milk and extract in large bowl until blended. Stir in coconut until evenly 
    coated; spoon over chocolate layer in pan. Press gently into chocolate layer. 
 
3. POUR remaining chocolate mixture over coconut layer; spread to completely cover coconut. 
    Refrigerate 30 min. or until firm. Use foil handles to lift candy from pan; remove foil before cutting 
    candy into squares.