| 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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