Updated Sunday, February 25th, 2007
Yield: 3 dozen
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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