|Butter/Margarine||1 Cup (16 tbs)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Caramel/Butterscotch pieces||1 Cup (16 tbs)|
|Pistachio nuts||3⁄4 Cup (12 tbs), finely chopped|
Melt butter, remove from heat, and stir in sugar, vanilla, and pecans.
Sift flour and baking powder; add to butter mixture.
Form dough into 42 balls, using a rounded teaspoonful for each.
Flatten one end by pressing on ungreased cookie sheet and pinching top to a point to resemble an acorn.
Bake in preheated moderate oven (350°F.) for 15 minutes.
Melt candy pieces over hot water; dip flat ends of cookies into butterscotch to depth of 1/4 inch.
Thoroughly coat melted candy with nuts.