Fall is here, so it's time for Acorn Cookies! This is a favorite recipe in our family because it's pretty easy, the cookies look adorable, and they are highly delicious and addicting.
Acorn Cookies
1 cup butter, melted
3/4 cup brown sugar
3/4 cup pecans + about another 3/4 cup
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking power
about 1 1/2 cups chocolate chips
Chop all of the pecans into fairly small pieces. A food processor helps.
Preheat oven to 375 degrees.
In a large bowl, stir together the butter, brown sugar, 3/4 cup of pecans and vanilla until well blended. Set aside the rest of the pecans. Add the flour and baking powder and stir until just blended.
If the dough seems very sticky, refrigerate for about 15 minutes.
Make a ball of dough about 1" in diameter, and then roll the ball between your hands into an oval shape. Stand this up on your cookie sheet, and then pinch the dough on the top to make a point. If that sounds confusing, hopefully the photo below will help:
You can put the acorns quite close together on the cookie sheet, because they won't get much bigger.
Bake at 375 degrees for 10-12 minutes, until the points are golden brown. Remove from the oven and cool. Some of them may have flopped over, but never fear, they will still look great when they're done.
Melt chocolate chips in a microwave and stir until smooth. Carefully pick up the cookies by the point and dip them into the chocolate, and then into some of the remaining nuts. Allow to cool before eating, or else you'll get a lot of nuts falling off.
These are great with semisweet or dark chocolate. Or if you have a crazy child in your family who doesn't like chocolate, you can also use butterscotch chips.
(A final note - Gwyneth did post the recipe once already, but I thought more photographs and details might be helpful!)
