Published on: December XXX/2025
Author: Grandma Rose (Rose’s Deli) & Mimi
Recipe origin: XXXXXX

From Heritage Cookbook creator Janice M’s book: “Mimi’s sister, Aunt Shirley, made these cookies for many Christmases. Some of her nieces and nephews remember spending Christmas Eve day with her (she would kindly offer to take us off our parents’ hands for a good part of that day which can be the longest of the year for many children). We helped her put bows on gifts and do other last-minute tasks, one of which was dipping the acorns in chocolate and nuts!
We suggest baking a test cookie to make sure the butter/flour ratio is right and the cookies do not flatten out. If your butter is too soft when you begin, this can be a result. If your test cookie flattens, add 1/4 cup additional flour.”

1 cup butter
3/4 cup brown sugar
2 3/4 cups flour
1 tablespoon cocoa powder
1 tablespoon instant coffee powder
1 teaspoon vanilla
1/4 teaspoon salt

6 oz. chocolate chips for dipping
1 cup chopped pecans

Cream butter and brown sugar. Add sifted flour, cocoa, coffee, vanilla and salt. Mix well.
Roll dough into 4 long rolls, 1 inch in diameter. Cut into 3/4-inch sections. Roll each into a ball. Press each ball onto greased cookie sheet to flatten base and pinch top to make a point.
Bake at 325 degrees for 10-12 minutes.
Melt chocolate chips. While cookies are still warm, dip wide end into chocolate, then into chopped pecans.
Yield: 2 1/2 dozen.

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