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Acorn Cookies
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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
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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |