Yield: 52-60 Cookies
Ingredients
1 cup butter
¾ cups dark brown sugar, firmly packed
2 ½ cups flour
½ tsp baking powder
1 tsp vanilla extract
2 eggs
24 caramel candies
1 cup finely-chopped pecans
1. Preheat oven to 350 degrees.
2. Heat butter and brown in a saucepan with sugar on medium high heat until melted, stirring occasionally.
3. In a large bowl add flour, baking powder, vanilla, eggs, and the melted butter/brown sugar mixture. Blend together well.
4. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet; pinch one end of the cookie (to resemble an acorn). Bake for 12 minutes, or until golden-brown.
5. Remove cookies from oven and let cool completely.
6. Meanwhile, melt caramels in the top of a double boiler.
7. Decorate acorns by dipping the top 1/3 of the cookie top (non-pointed end) into the caramel then pressed into chopped nuts.
Submitted by Donna Noel
