Acorn Cookies
Source of Recipe
2005 Minneapolis Star Tribune Holiday Cookie Contest
Recipe Introduction
From Barbara Melom of Minneapolis.
List of Ingredients
For dough:
• 1 c. (2 sticks) butter, at room temperature
• 3/4 c. firmly packed dark brown sugar
• 1 tsp. vanilla extract
• 1/3 c. finely chopped pecans
• 2 1/2 c. flour
• 1/2 tsp. baking powder
For topping:
• 24 Kraft caramels
• 1/8 to 1/4 c. water
• 3/4 c. chopped pecans Recipe
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium saucepan over low heat, melt butter. Remove from heat, transfer butter to a large bowl and stir in brown sugar, vanilla extract and pecans.
In a medium bowl, whisk together flour and baking powder. Add flour mixture to butter mixture and mix until thoroughly combined.
Shape dough into 1-inch balls. Flatten balls on bottoms and pinch tops to form a point so dough resembles an acorn. Bake on prepared baking sheets for 15 to 18 minutes, or until golden brown.
Remove from oven, cool cookies on baking sheets for 2 minutes then transfer to a wire rack to cool completely.
In a double boiler over simmering water, melt caramels. Add 1/8 cup water to thin melted caramel, adding more water, 1 teaspoon at a time, until caramel sauce reaches spreading consistency.
Dip flat side of cookie into caramel sauce and then into chopped pecans. Let cookies set until caramel has firmed up.
Makes about 3 dozen cookies.
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