(I have successfully frozen these unbaked as well as baked & dipped in chocolate)

CHOCOLATE ACORNS

1 cup butter, melted and cooled
3/4 cup packed brown sugar
1 1/2 cup chopped pecans, divided use
1 tsp vanilla extract
2 1/2 cup all-purpose flour
1/2 tsp baking powder
FOR DIPPING:
1 cup semisweet chocolate chips

Preheat oven to 375 degrees F.

In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended. Add flour and baking powder and mix well. 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. Remove from oven and cool on wire racks.

In top of a double boiler melt chocolate chips, stirring until smooth. Remove from heat; keep chocolate warm over water in the double boiler.

Dip large ends of cooled cookies into the melted chocolate, then roll in remaining 3/4 cup pecans. Cool on wax paper to set chocolate.

Makes 3 dozen