Bittersweet chocolate chunks are a surprise addition to the classic snowball/teacake cookie.
Ingredients
2 cups butter, at room temperature
1 cup powdered sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
6 (1-ounce) squares bittersweet chocolate, chopped (should equal 6 ounces total)
1 cup pecans, walnuts or almonds, toasted and coarsely chopped
additional powdered sugar
Directions
- Preheat oven to 350 F. Beat butter and powdered sugar until light and fluffy. Stir in flour and cornstarch, then chocolate and nuts of choice. Roll dough into 1-inch balls, roll in additional powdered sugar and place on ungreased baking sheets. Bake 20 minutes or until lightly browned; cool on wire racks. While still warm, roll in powdered sugar. Dust lightly with powdered sugar before serving.
Notes
- Reviewers, please note the yield!