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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 1 |
| 2% milk: 1/2 cup |
| almond extract: 1 tsp |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| semisweet chocolate chips (chips): 2 cups |
| pecans: 1 cup |
Acorn Cookies
Credit: AllRecipes
User rating:
"Perfect for an autumn party, these cute cookies are a specialty of Virginia Kroon from Roanoke Rapids, North Carolina."
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Prep Time
35 min -
Cook Time
10 min -
Servings
36 serving(s)
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Directions
- 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 degrees F 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 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.