| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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 375°. 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 375°. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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