I am back...with Eggless Snow Capped Cookies

Hello Everybody, hope everyone are enjoying and having great time in this summer. I know, I took a long break from blogging, but I am back now and hopefully will not take such long breaks again.

The reason for such a long break is that, we bought a new house last month and all the process of packing and unpacking all the stuff took this long. Still there are few more boxes to unpack, will do that slowly. When we moved last month we just did pooja and milk boiling. Then later that week on a Poornima day we did Satyanarayana Pooja. We missed our family during this celebration.

While packing all the stuff, I was getting frustrated, as it was never ending. At that point, I realized that I had accumulated so many things. It has been a month since we have moved, I am still excited to unpack things, don't know why...

The first thing that I unpacked was the kitchen stuff. Although I prepared sweet on the first day, with all the excitement forgot to click any photos. So, I baked these cookies in my new kitchen. I often make these cookies for my daughter, as it has chocolate and also it is very soft and nutty. This is a recipe given to me by one of our family friend few years back. I have been making them ever since. It is very simple with less sugar, light and delicious. It is nice to have these snow cookies in this summer.

Ingredients:

Plain Flour - 1 3/4 cups

Pecans (chopped) - 1 cup

Butter (softened) - 1 1/2 sticks (3/4 cup)

Powdered sugar - 1/2 cup

Water - 2 tsp

Vanilla - 1/2 tsp

Salt - 1/4 tsp

Bakers Semi-sweet chocolate - 3 squares

Bakers White chocolate (coarsely grated) - 2 squares

Method:

• Heat oven to 350 deg.
• Combine flour and pecans and set aside.
• Mix butter and sugar until well blended.
• Add water, vanilla, salt and mix well.
• Gradually add flour mixture, stirring until well blended after each addition.
• Shape into 1" balls; place on ungreased baking sheets.
• Bake for 20 minutes or until the edges are golden brown.
• Cool on wire racks.
• Melt semi- sweet chocolate in a bowl kept on boiling hot water.(see directions on package)
• Dip each cookie halfway into melted chocolate, then sprinkle or press top lightly into grated white chocolate to create snowy appearance.
• Let stand until set.

PS:

• You can use wheat flour instead of plain flour.
• I have added less sugar, you can add more according to your sweetness.
• Walnuts can also be used instead of pecans.
• Grate white chocolate and refrigerate immediately, until ready to use.
• This proportion gave me 36 cookies.
• In this heat to avoid melting of chocolate you have to refrigerate them, otherwise you can store them outside.