Acorns

Title:
Acorns

Yield:
16 Servings

Categories:
Cookies




Ingredients:





   1/3 c  Butter; no substitutes


   1/3 c  Sugar


   1/2 ts Baking soda


     1    Egg yolk


 1 1/2 ts Vanilla


     1 c  All-purpose flour


     3 oz Semisweet chocolate


     1 ts Shortening


          Strawberry jam or hazelnut


          -butter


          Pretzel twists; broken,


          -optional






 1. Beat butter in a medium bowl with an electric mixer on medium to high


 speed for 30 seconds. Add sugar and baking soda; beat till combined. Beat


 in egg yolk and vanilla. Beat in as much of the flour as you can with the


 mixer. Stir in any remaining flour with a wooden spoon.


 


 2. To shape, press a small amount of dough firmly and evenly into a


 teaspoon (not a measuring teaspoon). Gently tap the side of the spoon onto


 a greased cookie sheet to remove the shaped cookie. If necessary, use your


 finger to help remove dough from spoon. Reshape dough slightly on cookie


 sheet, if necessary. Makes 32 ovals.


 


 3. Bake in 350 degree oven for 8 to 10 minutes or till lightly browned.


 Cool on cookie sheet. Combine chocolate and shortening in a small saucepan.


 Cook and stir over low heat till chocolate is melted; cool.


 


 4. Place about 1 teaspoon strawberry jam or hazelnut butter on the flat


 side of a cookie; top with another cookie, flat side down. Repeat with


 remaining cookies. Dip wide end of each cookie sandwich into melted


 chocolate. Place on wire rack over waxed paper. Sprinkle with chopped nuts.


 Insert a pretzel piece at top of cookie for stem, if desired.


 


 5. To store, place cookies in a single layer in a shallow container;


 refrigerate up to a week.


 


 NOTES : For acornlike oval shapes, mold the dough with a flatware teaspoon,


 not a measuring teaspoon.


 


 Recipe by: Better Homes Christmas Cookies 1997


 


 Posted to recipelu-digest Volume 01 Number 506 by Marie Smith


 
on Jan 12, 1998