1 cup butter, melted
3/4 cup brown sugar, firmly packed
1 1/2 cup pecans, chopped fine,*
2 1/2 cup all-purpose flour, sifted
1/2 tsp baking powder
1 cup semi-sweet chocolate chips
Directions
* divided in 3/4 cup portions
This is an easy yet elegant butter-pecan cookie shaped to resemble an
acorn and dipped in melted chocolate chips and chopped pecans.
Preheat oven to 375ø.
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped
pecans and vanilla on medium speed until well blended. Add flour and
baking powder and mix well, using low speed.
Shape dough into 1-inch balls. Slightly flatten by pressing balls
onto ungreased cookie sheets; pinch tops to point to resemble acorns.
Bake for 10-12 minutes at 375ø. Remove from oven and cool on wire
racks.
In top of a double boiler over simmering water, melt chocolate chips,
stirring until smooth. Remove from heat; keep double boiler over
water. Dip large ends of cooled cookies into melted chocolate, then
roll in chopped pecans. Cool to set chocolate.
Yield: 3 dozen. Peggy Mellody, co-author, In the Chips: The Complete
Chocolate Chip Cookbook (published by Rawson Associates), Los
Angeles, CA
Randy Shearer
Servings: 1 servings
Acorns Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dessert; Nut
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into ancient history, certainly as far as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times around 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius tells us how the Roman chefs used a good variety of spices, including a few you will know such as bay, rue and parsley. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve the most extravagent banquests, and because of this the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books are starting to become popular as a result of higher levels of literacy, more leisure time and having more money to spend. |
We hope you enjoy this Acorns recipe.
