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Acorns

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      Title: ACORNS
 Categories: Cookies
      Yield: 1 Servings
 
      1 c  Butter, melted
    3/4 c  Brown sugar, firmly packed
  1 1/2 c  Pecans, chopped fine,*
  2 1/2 c  All-purpose flour, sifted
    1/2 ts Baking powder
      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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