These crisp little cookies are really quite
playful. But don't worry, they won't snap at you.
Snapper Cookies
3/4 cup butter
3/4 cup packed brown sugar
1 large egg
2 cups all-purpose flour
1 teaspoon vanilla extract
2 cups small pecan halves
3/4 cup semisweet chocolate pieces
2 teaspoons vegetable shortening
- In a large mixing bowl beat the butter
with an electric mixer on medium to high speed about 30 seconds
or until softened. Add the brown sugar and beat until fluffy.
Add the egg and vanilla. Beat until thoroughly combined, scraping
the sides of the bowl occasionally. Then beat in the flour until
well mixed.
- Shape the dough into 3/4-inch balls. Place
about 2 inches apart onto ungreased cookie sheets. Tuck 3 or
4 small pecan halves under each ball. Slightly flatten balls.
- Bake in a 375°F (190°C) oven
for 9 to 10 minutes or until lightly browned on the bottoms.
Remove cookies and cool on wire racks.
- In a small heavy saucepan melt the chocolate
pieces and shortening over low heat, stirring occasionally. Using
a knife, swirl chocolate on the tops of the cookies.
Makes about 42.
Nutritional facts per serving: calories:
106, total fat: 8g, saturated fat: 1g, cholesterol: 5mg, sodium:
41mg, carbohydrate: 9g, protein: 1g
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
