CHOCOLATE SNOWBALLS



Heat oven to 350 F



Melt:
2 oz semiSweet Chocolate
over Low Heat.
Set aside.



Stir:
1 tbsp Half-and-Half
into the Chocolate
Set aside to Cool.



Cream:
12 TBSP Butter (room temp)
and
2/3 c Sugar (until light).

Beat:
2 tsp Vanilla Extract
into the Cooled Chocolate.

Blend in:
2 c All-Purpose Flour
and
1/4 tsp Salt
until blended.

Stir in:
1/2 c (finely chopped) Pecans.



Shape into:
1" Balls and Bake
(on unGreased Baking Sheets)
for 12 minutes.

Cool and Roll Gently in
Sifted Powdered Sugar.



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