msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Caramel Acorns
Yield ≈82 small cookies (using a 1 TBSP. disher/scoop)
2 3/4 C. (≈ 350g) Sifted all purpose flour (sift flour before measuring)
1/2 tsp. Baking powder
1 C. Butter (2 sticks / ≈ 227g); softened (OR butter-flavored shortening)
3/4 C. (≈6 oz./165 gr.) Light brown sugar; packed
3 Egg yolks
1 tsp. Vanilla extract or Vanilla Paste
1/2 C. (≈ 65g) Pecans (or Walnuts), finely chopped
1/2 lb. (8 oz.) caramels
1/4 C. hot water
3/4 C. Pecans (or Walnuts); finely chopped (may dip 1/2 in nuts and 1/2 in flaked coconut)
Preheat oven to 350°F.
Sift together flour and baking powder.
In a medium mixing bowl, combine butter, brown sugar, and egg yolks.
With an electric mixer (or stand mixer) at medium speed, beat until smooth and fluffy.
Using a wooden spoon, stir in the vanilla, nuts, and flour mixture. Mix well.
For each acorn, shape 1 slightly rounded TBSP. of dough (used smallest scoop/disher) into a ball. With fingers, pinch the dough to a rounded point at one end to resemble an acorn.
Place 1 in. apart, on parchment lined or ungreased baking sheet, pointed side up.
Bake 16 to 18 min. (8 minutes rotate pans, switch shelves, 8 more minutes) or until golden brown. Remove from baking sheet to rack; cool completely.
Melt Caramel:
Microwave:
Place caramels and hot water in a microwave safe bowl.
Microwave on high for 1-2 minutes, stirring every 20 sec. till melted and smooth.
OR
Double boiler:
In top of a double boiler, combine caramels and 1/4 C. water. Over hot water, stir until caramels are melted and mixture is smooth.
Remove from heat.
Dip large end of cooled cookie into caramel, then into nuts.
Store covered in refrigerator.
Yield ≈82 small cookies (using a 1 TBSP. disher/scoop)
2 3/4 C. (≈ 350g) Sifted all purpose flour (sift flour before measuring)
1/2 tsp. Baking powder
1 C. Butter (2 sticks / ≈ 227g); softened (OR butter-flavored shortening)
3/4 C. (≈6 oz./165 gr.) Light brown sugar; packed
3 Egg yolks
1 tsp. Vanilla extract or Vanilla Paste
1/2 C. (≈ 65g) Pecans (or Walnuts), finely chopped
1/2 lb. (8 oz.) caramels
1/4 C. hot water
3/4 C. Pecans (or Walnuts); finely chopped (may dip 1/2 in nuts and 1/2 in flaked coconut)
Preheat oven to 350°F.
Sift together flour and baking powder.
In a medium mixing bowl, combine butter, brown sugar, and egg yolks.
With an electric mixer (or stand mixer) at medium speed, beat until smooth and fluffy.
Using a wooden spoon, stir in the vanilla, nuts, and flour mixture. Mix well.
For each acorn, shape 1 slightly rounded TBSP. of dough (used smallest scoop/disher) into a ball. With fingers, pinch the dough to a rounded point at one end to resemble an acorn.
Place 1 in. apart, on parchment lined or ungreased baking sheet, pointed side up.
Bake 16 to 18 min. (8 minutes rotate pans, switch shelves, 8 more minutes) or until golden brown. Remove from baking sheet to rack; cool completely.
Melt Caramel:
Microwave:
Place caramels and hot water in a microwave safe bowl.
Microwave on high for 1-2 minutes, stirring every 20 sec. till melted and smooth.
OR
Double boiler:
In top of a double boiler, combine caramels and 1/4 C. water. Over hot water, stir until caramels are melted and mixture is smooth.
Remove from heat.
Dip large end of cooled cookie into caramel, then into nuts.
Store covered in refrigerator.