Print Options

Back to Acorn Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Acorn Cookies

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

36 ServingsPrep: 35 min. + chilling Bake: 10 min. + cooling

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 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.
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, melt chocolate chips; stir until smooth. Spread
chocolate over the stem and cap of each acorn, leaving about a

2 of 2

Acorn Cookies (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 183 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 100 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.