Categories: Cookies 
      Yield: 1 servings 
  
      1 c  Butter, melted                  2 1/2 c  All-purpose flour, sifted 
    3/4 c  Brown sugar, firmly packed        1/2 ts Baking powder 
  1 1/2 c  Pecans, chopped fine,*              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 375Ü. 
   
   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 375Ü. 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