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