Bake a Batch of Cute Pecan Acorn Cookies for Your Next Fall Party
Shortbread is one of the sweetest fall treats. The crumbly, buttery cookie is practically tailor-made for dipping into a hot cup of coffee or cocoa, and the sweet nutty texture is only enhanced by the addition of actual nuts. (In this case, pecans. Don't use acorns. That would not be tasty.)
With a little chocolate "cap," these treats are great for a dessert or snack—but they're cute enough to be a giftable take-home treat for dinner party guests or holiday neighbors!
Yields: 30 servings
Prep Time: 1 hour 15 mins
Total Time: 3 hours 15 mins
Ingredients
3 1/2 c.
all-purpose flour, spooned and leveled, plus more for work surface
1/2 tsp.
kosher salt
1 1/2 c.
(3 sticks) unsalted butter, at room temperature
1 c.
sugar
1 tsp.
pure vanilla extract
2 c.
finely chopped toasted pecans, divided
3 oz.
dark chocolate, melted
Directions
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour and salt in a bowl. Beat butter and sugar with an electric mixer on medium speed until lightly combined, 1 to 2 minutes. Beat in vanilla. Reduce mixer speed to low and slowly beat in flour mixture and 1 1/2 cups pecans until dough starts to come together.
Divide dough in two and wrap each in plastic wrap. Use the plastic to flatten dough into discs. Refrigerate until firm, at least 2 hours, or overnight.
On a lightly floured work surface roll dough to about 1/4 inch thick. Cut out cookies using a 3 1/2-inch acorn-shaped cookie cutter; re-rolling scraps. Bake, in batches, until golden brown, 12 to 13 minutes. Cool on baking sheet 5 minutes, then transfer to wire racks to cool completely.
Spread the top of the acorns with chocolate, then sprinkle with remaining 1/2 cup pecans. Let sit on wire rack until chocolate is set, about 1 hour.
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