ACORNS
(Yield: 3 dozen)
1 cup butter or margarine, melted
¾ cup firmly packed brown sugar
1½ cups chopped pecans
1 teaspoons vanilla extract
2½ cups self-rising flour
1 cup semisweet chocolate morsels
Finely chopped pecans
Preheat oven to 350°F.
In a large mixing bowl, cream butter and brown sugar until lightly
and fluffy. Beat in pecans and vanilla until blended. Stir
in flour until blended. Shape dough into 1-inch balls. Place
on UNGREASED cookie sheets; flatten slightly, pinching at one end to form
a point.
Bake 10 to 12 minutes or until lightly browned around the edges.
Remove from cookie sheets; cool completely on a wire rack.
In the top of a double boiler over simmering water, melt chocolate
morsels, stirring until smooth. Remove from heat; keep double boiler
over water. Dip large ends of cooled cookies into melted chocolate;
roll in chopped pecans. Cool to set chocolate.
 
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