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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Perfect for an autumn party, these cute cookies are a specialty.Virginia Kroon, Roanoke Rapids, North Carolina 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:
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.
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