Best 5 Acorn Cookies Recipes

ACORN CANDY COOKIES

Steps:

• Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.

WALNUT ACORN COOKIES

Steps:

• Make cookies:
• 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.
• Preheat oven to 375°F.
• Form 2 teaspoons dough into an egglike shape resembling 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.
• Decorate cookies:
• 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.

ACORN COOKIES

Steps:

• 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.

ACORN LINZER SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour and baking powder. Pulse pecans with confectioners' sugar, salt, and cinnamon in a food processor until finely ground. Transfer pecan mixture to the bowl of a stand mixer fitted with paddle attachment.
• Add butter and granulated sugar to bowl with pecan mixture and beat on medium speed until fluffy, 3 minutes. Beat in vanilla and egg. Reduce speed to low; add flour mixture and beat until combined. Divide dough in half. Working with one portion at a time, place dough between two pieces of lightly-floured parchment paper and roll out to 1/8 inch thickness. Refrigerate until firm, 30 minutes.
• Preheat oven to 375°F. Cut out rounds with a 2 1/2-inch fluted cutter. Cut out centers of half of rounds with a 1-inch acorn cutter; reroll scraps and cut out more cookies. Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 10 to 12 minutes. Transfer to wire racks; let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
• Dust acorn-cutout cookies with confectioners' sugar. Spread 1 teaspoon jam on bottom of remaining cookies, then sandwich together. (Filled cookies are best eaten the same day.)

ACORN COOKIES

Steps:

• Melt cup of butter in 2 qt. saucepan over low heat. Remove from heat, stir in ½ cup of sugar and vanilla. Add dry ingredients, shape like acorns bake in moderate over(375) about 15 min. cool. Melt ½ lb (24 carmels) and ¼ cup water in top of double boiler. Dip flat end in carmel Mixture about ¼ " and then dip in chopped pecans.