Pecans, chopped fine,
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 375.
In a large bowl, beat together butter, brown sugar, 3/4 cup
chopped pecans and vanilla on medium speed until well
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