Acorns
This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.
Yield
3 dozenPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
melted |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 1 ½ | cups |
pecans
fine, chopped, divided |
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
melted |
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 355 | ml |
pecans
fine, chopped, divided |
|
| 591 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
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℉ (190℃).
In a large bowl, beat together butter, brown sugar, ¾ 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 un-greased cookie sheets; pinch tops to point to resemble acorns. Bake for 10 to 12 minutes at 375℉ (190℃). 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.
