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Acorn Shortbread Cookies

 Acorn Shortbread Cookies
These buttery treats are just as fun to make as they are to eat! The caramel topping stays soft, and pecans add great nut flavor.
42 ServingsPrep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • 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.

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Acorn Shortbread Cookies (continued)

Nutritional Facts: 1 cookie equals 117 calories, 7 g fat (4 g saturated fat), 11 mg cholesterol, 38 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.