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
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We hope you enjoy this Acorns recipe.
