Buttery Walnut Acorn Cookies
Photo by: Romulo Yanes
This beautiful, buttery little cookie is the best of a very fine lot. With little effort, you end up with a cookie that looks as if it came from a professional bakery—while possessing the rich, nutty flavor of home-baked pastry.
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
ingredients: Add all to shopping list
For cookies
2 cups all-purpose flour
1⁄2 tsp baking powder
1⁄4 tsp salt
2 sticks (1 cup) unsalted butter, melted and cooled
3⁄4 cup packed light brown sugar
1 tsp vanilla
1 cup finely chopped walnuts (4 ounces)
For decoration
8 ounces semisweet chocolate, melted
1⁄2 cup finely chopped walnuts (2 ounces)
2 cups all-purpose flour
1⁄2 tsp baking powder
1⁄4 tsp salt
2 sticks (1 cup) unsalted butter, melted and cooled
3⁄4 cup packed light brown sugar
1 tsp vanilla
1 cup finely chopped walnuts (4 ounces)
For decoration
8 ounces semisweet chocolate, melted
1⁄2 cup finely chopped walnuts (2 ounces)
directions:
1. Preheat oven to 375°F.
2. Sift together flour, baking powder, and salt. Beat together butter, brown sugar, and vanilla with an electric mixer until pale and fluffy. Mix in flour mixture at low speed, then stir in walnuts.
3. Form 2 teaspoons dough into an egglike shape the size of an acorn. Make more “acorns,” arranging them 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until undersides are light brown, about 10 minutes. Transfer to racks to cool.
4. Dip half of each cookie in melted chocolate and then in chopped nuts. Place as coated on a baking sheet lined with wax paper to set, about 15 minutes.
Recipe Note
The cookies keep, layered between sheets of wax paper, for up to 1 week.
KITCHEN COUNTER:
Makes 4 Dozen Cookies
Click here to go back to 25 Days of Christmas Cookies
Recipe from the The Gourmet Cookie Book, available for purchase here
