Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 183
  • Fat:
  • 11 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 100 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g

Acorn Cookies

Perfect for an autumn party, these cute cookies are a specialty of Virginia Kroon from Roanoke Rapids, North Carolina.

SERVINGS

36

CATEGORY

Dessert

METHOD

Baked

PREP

35 min.

COOK

10 min.

TOTAL

45 min.

INGREDIENTS

  • 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

DIRECTIONS

In a large mixing bowl, cream butter and sugar. Beat in the egg, milk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
    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 baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
    In a microwave-safe bowl, melt the chocolate chips; stir them 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. Yield: about 3 dozen.

Printed from tasteofhome.com Oct 6, 2008

Copyright Reiman Media Group, Inc © 2008