Acorn Cookies

Looking for an autumn-themed cookie recipe? You will love the softness and flavor of these Acorn Cookies.

One annoying thing about me is that when I want something, I want it now. At my young age, whenever mom told me we’re going clothes shopping the following weekend, I annoyed her until she gave in and we went shopping that same day.

It's to no surprise then that I had to bake both acorn and hedgehog cookies on the same day I discovered their recipes, even though I was already baking cookies for my granddaughter’s school party.

Luckily, my husband has no problem polishing off a few dozen cookies. No, he didn’t eat them all in one sitting. That would be gross.

Ingredients:

• Flour
• Instant Vanilla Pudding
• powdered sugar
• Baking Powder
• Butter
• Fruit Jam of your choice (I used strawberry jam)
• Chocolate Chips
• Oil
• Ground Walnuts and/or Coconut Flour

Directions:

1. In a medium mixing bowl, combine the dry ingredients. Add butter and milk and knead until the dough is soft but does not stick to your fingers. You might need to add more milk or flour, depending on your dough. I made these cookies twice using the same measurements and I had to add more flour the second time. Not sure why.
2. Line two large cookie sheets with parchment paper.
3. To make acorn halves, take a teaspoon of dough and form it into a pear shape following the shape of the spoon. Narrow the dough toward the end. The rounded side should be thicker. To easily remove dough from the spoon, dip the spoon into flour in between each cookie.
4. Place the acorn halves one –inch apart on prepared cookie sheets. Refrigerate for 10 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.
5. Bake cookies until edges are slightly browned, about 7-8 minutes. Please note: oven temperatures vary. Keep a close eye on your cookies. Remove from oven and let cool completely.
6. Connect two acorn halves using the fruit jam of your choice as glue.
7. Heat the oil in a small saucepan over medium-high heat. Add chocolate and stir until chocolate has completely melted. Dip the rounded side of acorn cookies about one-third up, into the melted chocolate. Shake off the excess chocolate then roll into coconut flour or ground walnuts. You can ground the nuts in a food processor if you don’t have a nut grinder. Place cookies on waxed paper. Let the chocolate harden. Store the cookies in an air-tight container.

Acorn Cookies

By Jas

You will love the softness and flavor of these cookies with a touch of autumn.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

refrigerate 10 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine American

Yields 12 servings

Calories 191 kcal

Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 ⅓ cup all-purpose flour
• ▢ 1 pkg, about 3 oz. Instant Vanilla Pudding
• ▢ ¾ cup powdered sugar
• ▢ 1 ½ teaspoon baking powder
• ▢ ½ cup butter, (8 tablespoons) softened
• ▢ 1-2 tablespoons milk
• ▢ fruit jam of your choice, I used strawberry jam
• ▢ 1 cup chocolate chips
• ▢ 1 tablespoon vegetable oil, or canola
• ▢ ground walnuts and/or desiccated coconut, for decoration, optional

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Instructions

• In a medium mixing bowl, combine the dry ingredients. Add butter and milk and knead until the dough is soft but does not stick to your fingers. You might need to add more milk or flour, depending on your dough.
• Line two large cookie sheets with parchment paper.
• To make acorn halves, take a teaspoon of dough and form it into a pear shape, following the shape of the spoon. Narrow the dough toward the end. The rounded side should be thicker. To easily remove the dough from the spoon, dip the spoon into flour in between each cookie.
• Place the acorn halves one inch apart on prepared cookie sheets. Refrigerate for 10 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.
• Bake cookies until edges are slightly browned, about 7-8 minutes. Please note: oven temperatures vary. Keep a close eye on your cookies. Remove from oven and let cool completely.
• Connect two acorn halves using the fruit jam of your choice as glue.
• Heat the oil in a small saucepan over medium-high heat. Add chocolate and stir until the chocolate has completely melted.
• Dip the rounded side of acorn cookies, about one-third up, into the melted chocolate. Shake off the excess chocolate, then roll it into ground walnuts or desiccated coconut. Place cookies on waxed paper. Let the chocolate harden.
• Store the cookies in an air-tight container.

Notes

I made these cookies twice using the same measurements and had to add more flour the second time.

You can ground the nuts in a food processor if you don’t have a nut grinder.

Nutrition

Calories: 191kcal (10%) | Carbohydrates: 26g (9%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 5g (25%) | Cholesterol: 20mg (7%) | Sodium: 115mg (5%) | Potassium: 65mg (2%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 236IU (5%) | Vitamin C: 1mg (1%) | Calcium: 27mg (3%) | Iron: 1mg (6%)

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