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Snow Capped Shortbread Cookies

A chocolate dipped and sprinkled pecan shortbread cookie recipe that's a favourite Christmas treat.
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, make ahead
Servings: 12 cookies
Author: Jane and Sonja


  • 1 ¾ cups flour
  • 1 cup finely chopped pecans
  • ¾ cup butter softened
  • ½ cup icing sugar
  • 1 tsp vanilla
  • 3 squares semi sweet chocolate chopped
  • 3 squares white chocolate coarsely grated


  • Preheat oven at 325 degrees F.
  • Combine flour and pecans, set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla.Gradually add flour mixture, mixing until well blended.
  • Roll dough into 36 balls, each about ¾ inch in diameter (bonus: they are teeny-tiny si you can feel less guilt). Place 2 inches apart on ungreased baking sheets.
  • Bake 20 minutes or until edges are lightly browned. Cool completely on wire racks.
  • Grate white chocolate into a shallow bowl; set aside. Microwave semi sweet chocolate in a microwaveable bowl on medium 1 ½ minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Dip each cookie halfway in the melted chocolate, then in the grated white chocolate to create a snowy appearance. Let stand until chocolate is firm.