Smoky Mountain Snowcaps are a scrumptious butter cookie loaded with walnuts and white chocolate. The cookies are finished with a dusting of powdered sugar to simulate snow. They are not only pretty, but also easy to make. Better yet, they may be made ahead and frozen up to 1 month.
Smoky Mountain Snowcaps Recipe
6 ounces white chocolate, chopped
3/4 cup butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/8 teaspoon ground nutmeg
1-1/2 cups chopped walnuts, toasted
1/2 cup powdered sugar
Preheat oven to 350 F. Melt the white chocolate in a small saucepan over low heat, stirring until chocolate is smooth.
Beat butter and 1 cup sugar at medium speed with an electric mixer 5 minutes or until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla, beating well. Add melted chocolate, and beat 30 seconds.
Combine flour, baking powder, salt, and nutmeg. Add to butter mixture, beating until blended. Stir in the walnuts.
Drop the dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350 F. for 10 to 12 minutes or until edges are lightly browned. Remove to wire racks, and cool completely. Sprinkle with powdered sugar. Freeze cookies up to 1 month in an airtight container, if desired.
Yield: 3-1/2 dozen
• If you cannot eat nuts, simply omit them.
Recipe Source: “Southern Living Classic Southern Desserts: All-time Favorite Recipes For Cakes, Cookies, Pies, Pudding, Cobblers, Ice Cream & More” (Southern Living/Oxmoor)
Reprinted with express permission.
Smoky Mountain Snowcaps Recipe Photo ©2010 Oxmoor House