Acorn Cookies

This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.

1 cup butter, melted
3/4 cup brown sugar, firmly packed
1 1/2 cups pecans, chopped fine, divide into 3/4 cup portions
2 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

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.

Makes 3 dozen.