Chocolate-dipped walnut acorn cookies from my grandmother's original recipe
Perfectly imperfect, positively delicious!
Perfectly imperfect and positively delicious! As promised, I’m sharing my family’s holiday cookie recipes, starting with my favorite… Chocolate Dipped Walnut Acorn Cookies! Original recipe from my Grandmother, these are adapted to be gluten-free and dairy-free.
The cookie itself is not too sweet, has a slight nutty flavor and a texture somewhere between chewy and crunchy. Dipped in chocolate, they are melt in your mouth YUM!
1 package semisweet chocolate chips, melted for dipping (I use Enjoy Life Foods)
Preheat oven to 375 degrees.
In a medium/large sauce pan, melt butter. Then remove from heat.
Add brown sugar, ¾ cups of the walnuts and the vanilla directly to the pan with the melted butter and stir to combine.
In a separate bowl, combine flour and baking powder with a pastry cutter. Then add to butter mixture and stir to combine. Mix well — the dough will be stiff.
Shape the cookies by pressing dough lightly into teaspoons. (actual silverware not the measuring spoons) and place in rows on ungreased or parchment lined baking sheets.
Bake 12- 15 minutes until light golden brown. (It's best to err on the side of under-baking rather than over-baking these cookies.) Cool.
Meanwhile, melt chocolate in a double boiler over warm water; cool slightly.
Set up a work space by laying down wax paper on a table and placing walnuts directly on the wax paper or in a shallow bowl. Place melted chocolate on a trivet near the work station. Then dip large end of cooled cookies into melted chocolate, then into walnuts.
Cool on waxed paper. If chocolate hardens before dipping is completed, re-melt over warm water.
Store in an air-tight container. And, they freeze well!