1 C. butter
4 T. powdered sugar (plus extra for coating)
1 t. vanilla extract
2 C. flour
1 C. pecans, chopped
Mix all ingredients together. Use a medium sized cookie scoop or hand shape into 1″ balls and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes.
Just before cool, roll in additional powdered sugar.
Can place close together on the cookie sheet since they hold their shape when baking.
Makes about 40 cookies.
1/2 gallon of milk (8 Cups)
2 (4 oz.) pkgs. Ghiridelli white chocolate baking bars, broken into pieces
1/2 C. crushed candy canes
1/2 t. vanilla extract
whipped cream and additional crushed candy canes to put on top
Add milk, chocolate pieces, crushed candy canes and vanilla to a 5 quart or larger slow cooker.
Cover and cook on low for approx. 2 hours, stirring every 15 minutes.
Top with whipped cream and candy canes when serving.
I’ve also used Lindt white chocolate bars in place of the Ghiridelli.