Acorn Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup ground pecans

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
2. Divide the dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with 2-1/2-in. acorn cookie cutter. Place 1 in. apart on ungreased
3. .
4. Bake at 375u0b0 for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
5. In a microwave, melt chocolate chips; stir until smooth. Spread chocolate over the stem and cap of each acorn, leaving about a 1/4-in. border. Sprinkle pecans over chocolate. Pipe remaining chocolate in a criss-cross pattern over each acorn. Let stand until firm.

butter, sugar, egg, milk, almond, vanilla, flour, baking powder, salt, chocolate chips, ground pecans

Taken from www.tasteofhome.com/recipes/acorn-cookies/ (may not work)