Recipe - Acqua Di Miele Alla Luganese (Honey Water)

1 cup Butter, melted
Three fourths cup Brown sugar, firmly packed
1 One half cup Pecans, chopped fine,*
2 One half cup Allpurpose flour, sifted
One half teaspoon Baking powder
1 cup Semisweet chocolate chips

* divided in Three fourths cup portions

This is an easy yet elegant butterpecan 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, Three fourths 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 1inch balls. Slightly flatten by pressing balls onto
ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for
1012 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, coauthor, In the Chips: The Complete
Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA

Randy Shearer

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini