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Acorns #2

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  • 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


* 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 375ø.
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 375ø. 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
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