Yield: about 30 cookies
6 tablespoons butter or margarine
2 cups powdered sugar
½ cup crunchy peanut butter
1 cup choopped walnuts OR pecans
6 ounces semi-sweet chocolate chips
Optional: Powdered sugar for rolling
1. Mix butter, powdered sugar and peanut butter together until well-blended. Add nuts and mix thoroughly; set aside.
2. Melt chocolate chips in top of double boiler over barely simmering water. Stir vigorously as soon as chips start to melt. The chocolate should be melted but not hot.
3. Line baking sheet with waxed paper. Roll about 1 teaspoon of peanut-butter mixture into ball about size of walnut. Dip each ball in melted chocolate; skewer with toothpick for easiest dipping. Place on waxed paper to set, removing toothpick by pushing with second toothpick. If desired, roll in powdered sugar when chocolate is set.
Nutritional information (per cookie): Calories 120 (48 percent from fat); fat 7 g (sat 2 g); protein2 g; carbohydrates 16 g; fiber 1 g; cholesterol 12 mg; sodium 90 mg; calcium 3 mg.
Source: Bea Tolomeo
© 2002, The Orange County Register (Santa Ana, Calif.).
Distributed by Knight Ridder/Tribune Information Services.
