Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter, melted 2 1/2 c All-purpose flour, sifted
3/4 c Brown sugar, firmly packed 1/2 ts Baking powder
1 1/2 c Pecans, chopped fine,* 1 c Semi-sweet chocolate chips

* 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

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