Yield: 1 servings

Measure Ingredient
1 cup Butter, melted
¾ cup Brown sugar, firmly packed
1½ cup Pecans, chopped fine,*
2½ cup All-purpose flour, sifted
½ teaspoon Baking powder
1 cup Semi-sweet chocolate chips

* divided in ¾ 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, ¾ 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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