TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 42 servings


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 cup finely chopped pecans, divided
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Nutritional Facts

1 each: 117 calories, 7g fat (4g saturated fat), 11mg cholesterol, 38mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in 1/3 cup pecans.
  2. Shape tablespoonfuls of dough into acorn shapes, pinching bottoms to form a point. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip the top of each cookie in chocolate mixture, allowing excess to drip off. Immediately sprinkle remaining pecans over chocolate. Place on waxed paper; let stand until set. Yield: 3-1/2 dozen.
Originally published as Acorn Shortbread Cookies in Country Woman Christmas Annual 2009, p66

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