Food recipes
Acorn Magic Delights
Acorn Magic Delights Ingredients: butter, without salt sugars, brown nuts, pecans wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spartan, real semi-...
Acorn Magic Delights
Ingredients:
butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.
Combine flour and baking powder, and stir into the butter mixture.
Shape dough into 1 inch balls, and place onto ungreased cookie sheets.
Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
Bake for 10 to 12 minutes in the preheated oven, or until firm.
Remove from cookie sheet to cool on wire racks.
In the top of a double boiler, melt chocolate chips, stirring frequently until smooth.
Remove from heat; keep chocolate warm over water in the double boiler.
Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans.
Allow cookies to set on waxed paper.
Ingredients:
butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.
Combine flour and baking powder, and stir into the butter mixture.
Shape dough into 1 inch balls, and place onto ungreased cookie sheets.
Flatten cookies slightly to keep them from rolling off of the pan, and pinch the tops to a point to resemble acorns.
Bake for 10 to 12 minutes in the preheated oven, or until firm.
Remove from cookie sheet to cool on wire racks.
In the top of a double boiler, melt chocolate chips, stirring frequently until smooth.
Remove from heat; keep chocolate warm over water in the double boiler.
Dip pointy ends of cooled cookies into melted chocolate, then into the remaining 3/4 cup chopped pecans.
Allow cookies to set on waxed paper.