Acorn Cookies Recipe
Acorn Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Perfect for an autumn party, these cute cookies are a specialty.—Virginia Kroon, Roanoke Rapids, North Carolina
Recommended: 10 Fun Treats for Fall
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Acorn Cookies in Taste of Home October/November 2004, p48

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
  4. In a microwave, melt chocolate chips; stir until smooth. Spread 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.
Originally published as Acorn Cookies in Taste of Home October/November 2004, p48

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MY REVIEW
bonito15 User ID: 6959830 256197
Reviewed Oct. 31, 2016

"Love this recipe, not only are they cute but I love the pecans on the cap of the acorn. This is such a fall recipe - really nice."

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