The
Internet's Largest Cookie Recipe Archive
Comments?
Questions?
E-mail
me at:
[email protected]
Makes 36 Servings
1 c
Butter, melted
3/4 c Brown sugar, firmly packed
1 1/2 c Pecans, chopped fine, divided in 3/4 cup portions
2 1/2 c All-purpose flour, sifted
1/2 ts Baking powder
1 c Semi-sweet chocolate chips
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 degrees.
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 degrees.
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.