Acorn Shortbread Cookies
My dear friend Denise offered me a cookie at church last week. Not only was it delicious but cute as can be for this time of year. Acorn Shortbread Cookies, sweet shortbread dipped in chocolate and nuts or festive sprinkles. The cookies look like acorns with the caps still attached!
This is a great recipe for children to help with as there are not raw eggs in the dough. Your youngsters will have fun shaping and decorating the cookies. Enjoy National Cookie Month with this fall cookie recipe!
Acorn Shortbread Cookies
1 C unsalted butter, softened
¾ C light brown sugar, firmly packed
1½ tsp. vanilla
2 ¾ C flour
½ tsp. baking powder
¾ C milk chocolate chips
½ C pecans or walnuts, finely chopped (optional)
autumn sprinkles
Preheat oven to 325 degrees. In large mixing bowl, beat butter and brown sugar until well blended. Stir in vanilla. In separate bowl, stir together flour and baking powder. Beat the flour mixture into the butter mixture until combined. The dough will be dry.
To form the acorn, use a ½ measuring tablespoon. Scoop dough into the measuring spoon, pack tightly by pressing firmly against side of the mixing bowl. Gently tap on cookie sheet lined with parchment paper to release dough from spoon. Occasionally wipe spoon if dough begins to stick. Bake 10-12 minutes until golden brown. Cool completely.
Melt chocolate chips in microwave. Dip the bottom of each cookie into the chocolate, making a cap for the acorn. Then dip the chocolate cap into chopped nuts or sprinkles.
Adapted from: Better Homes and Gardens, America’s Best Loved Community Cookbook Recipes, Des Moines: Meredith Corporation,1996.
© 2012 Becky Danielson. All rights reserved.
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Photo by Aaron Burden on Unsplash