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Acorn Cookies

 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 King Arthur Unbleached 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

2 of 2

Acorn Cookies (continued)

Directions (continued)

  • 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.
Nutritional 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.