Maple Walnut Acorns
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Maple extract||1⁄4 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Diamond walnuts||3⁄4 Cup (12 tbs), finely chopped|
|Semi sweet chocolate pieces||1⁄2 Cup (8 tbs)|
In large bowl, cream butter, brown sugar, egg yolk and maple extract.
In medium bowl, sift flour with baking powder and salt.
Stir about 1/2 of the flour mixture into creamed mixture.
Add milk and remaining flour, mixing to a moderately stiff dough.
Blend in 1/2 cup of the walnuts.
Cover and chill dough, if necessary, for easier handling.
Roll out dough to about 1/8-inch thickness on lightly floured board, and cut with 2 1/4-inch round or oval cutter.
Place on lightly greased baking sheets; pinch to form each cookie into acorn shape.
Bake in preheated 350Â°F oven 10 to 12 minutes or just until edges are lightly browned.
Remove to wire racks to cool completely.
In measuring cup, melt chocolate over hot, not boiling, water.
Holding cookie by narrow end, dip in chocolate to coat Vis of the way up.
Set on waxed paper, and sprinkle chocolate with remaining 1/4 cup walnuts.
Let stand in cool place until set.