My Mom has been making these Acorn Cookies dipped in chocolate and sprinkles (or nuts) since I was a little girl and they were the treat my family looked forward to most each Christmas time. I’m now carrying on the tradition with my own kiddos, and I can tell you they get just as excited about them as I always did! We made over 100 of these this past week because we learned last year that our Croatian friends love these, too! John Shea helped me make the dough and he and Gracie dipped some of the cookies in chocolate, though they really put themselves in charge of taste-testing and decorating the kitchen floor with red and green sprinkles.
I hope you are having a joyous Advent season and are getting to spend time with your family!
Acorn Cookies (Original Recipe from Betty Crocker with my alterations!)
makes 4 to 8 dozen, depending on size
1 C butter (226 grams), softened
1 C sugar (225 grams)
1/2 C (4 oz) milk
1 TBS pure vanilla extract
1 1/2 TBS almond extract
3 1/2 C flour
1 tsp baking powder
1/2 tsp fine sea salt
high quality chocolate & sprinkles or finely chopped nuts
Mix butter, sugar, milk, vanilla, almond and egg. Stir in flour, baking powder and salt. Cover and refrigerate for about 4 hours. I usually make it the night before and leave it overnight!
Preheat oven to 350 F / 176 C.
Shape one tablespoon of dough into an oval shape and place cookies on a parchment paper lined baking sheet. Bake until lightly brown around the edges, 7-10 minutes depending on your oven. Let cookies cool. Melt chocolate and dip 1/3 of the cookies in the chocolate and then sprinkles or nuts.