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ACORN COOKIES, CHOCOLATE NUT LOGS, PEPPE




Source of Recipe


rgm


List of Ingredients




1 cup sugar
1 cup regular margarine or butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups finely chopped nuts



Recipe



Mix sugar, margarine, milk, vanilla, almond extract and egg. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours.

Heat oven to 375 F. Fore each Acorn cookie, shape 1 Tablespoon dough into 2-inch oval. Taper one end by pinching dough. Place about 1 inch apart on ungreased cookie sheet. Bake until set and very light brown. 9 to 12 minutes. Immediately remove from cookie sheet: cool.

Heat chocolate chips until melted. Dip about 1/3 of the wide, rounded end of each cookie into chocolate. then dip into nuts. About 9 dozen cookies; 70 calories per cookie.

CHOCOLATE-NUT LOGS: For each cookie, shape 1 teaspoon dough into 2 1/2 inch rope. Bake as directed. Dip ends of cookies into chocolate, dip into nuts. About 8 dozen cookies.

PEPPERMINT CANDY CANES: Substitute 1 teaspoon peppermint extract for the almond extract. Divide dough into halves. Add 1/2 teaspoon red food color to 1 half. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake as directed. Mix 2 tablespoons finely crushed peppermint candy and 2 tablespoons sugar. Immediately sprinkle over baked cookies. About 4 1/2 cookies.