Subject: Acorn Shaped cookies
From: Linda
Date: 11/19/2020, 4:49 PM
To: phaedrus@hungrybrowser.com
On 11/19/2020 3:38 PM, Linda wrote:
Hi Uncle Phaedrus,
At this time of the year for years on end, I have unsuccessfully searched for a
recipe that I made in the mid-80's. It was from one of the women's magazines of
the time - McCalls, Redbook, Ladies Home Journal, that genre. I know there was
an actual photograph of the cookie in the magazine, along with others, but the
recipe itself was (I think) part of a pull-out cookie book on non-glossy paper.
I lent it out, and it has been lost for over 30 years.
The cookie itself was very close to a shortbread that I believe called for crushed
black walnuts in the dough. You formed them into acorn shapes with a pointed end,
baked, and once cooled dipped the broad end into melted Kraft caramels then into
chopped black walnuts.
I have seen a few similar recipes over the years, but not that specific one.
Most that I have seen call for dipping the cookie in chocolate, then nuts.
Thank you in advance for any assistance.
Linda
Hi Linda,
It's disappointing that it's so difficult to search for a recipe by the fact that it was published
in a magazine, but I'm afraid that's the way things are. We don't subscribe to any cooking magazines,
and we don't have cookbooks that are collections of recipes from cooking magazines.
The three pieces of information that you give that are solid clues are: "acorn-shaped", "black walnuts"
and "caramels". I could not find any "acorn cookie" or "acorn-shaped cookie" recipe that called for
black walnuts and caramels.
I'll post this. Perhaps one of my readers can help.
Phaed
Much appreciated. I've posted in some other forums in the past and
always come up empty. There are some that are close, but not that
specific one. It was my sister I lent the booklet to, so I have to
forgive, haha. Thanks again.
Hi Linda,
Have you seen this recipe? It sounds very similar to your description.It does not call for dipping in
chocolate; it just suggests adding a few chocolate sprinkles. It has black walnuts in the dough and
on top. It does, however, call for a mixture of black walnuts and cashews, rather than just black
walnuts. It does have the caramel. Finally, it is from a cooking magazine.
See: Nutty Caramel Acorns
Phaed
Hi Phaedrus,
Sorry for the delay in reply. Yes, I have seen that one and I agree it
probably most closely approximates my long lost recipe. I had (unrealistic)
hopes that perhaps that cookie pull-out was still floating around somewhere.
It's a lot to expect for 35 or so years. Thank you for your efforts.
Linda
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Subject: Acorn Shaped Cookies 11/19/20
From: Anny
Date: 12/2/2020, 2:52 PM
To: "phaedrus@hungrybrowser.com"
Good afternoon Phaed,
Hope all is well with you ?? Could the recipe below be the one Linda is asking about?
Anny
Caramel Acorns
1/2 lb Caramels
1/2 c Black Walnuts, Walnuts or Pecans; finely chopped
1 tsp. Vanilla extract
1 c Butter or margarine
3/4 c Light Brown Sugar; packed
3/4 c Black Walnuts, Walnuts or Pecans; finely chopped
1/2 tsp. Baking Powder
3 Egg Yolks
2 3/4 c Sifted All Purpose Flour
Instructions
1. Preheat oven to 350 degrees. Sift together flour and baking powder.
2. In a medium mixing bowl, combine butter, brown sugar and egg yolks.
With electric mixer at medium speed, beat until smooth and fluffy.
3. Using wooden spoon, stir in vanilla, nuts and flour mixture. Mix well.
4. For each acorn, shape 1 slightly rounded teaspoon of dough into a ball.
With fingers, pinch dough to a rounded point at one end to resemble an acorn.
5. Place 1 inch apart, on ungreased baking sheet, pointed side up. Bake 15
to 18 minutes or until golden brown. Remove from baking sheet to rack; cool
completely.
6. In top of a double boiler, combine caramels and 1/4 cup water. Over hot
water, stir until caramels are melted and mixture is smooth. Remove from heat.
7. Dip large end of cooled cookie into caramel, then into nuts. Store covered
in refrigerator. Makes 75 acorns
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Hi Phaedrus,
God bless you and your reader! I think this is it! It feels familiar, if that
doesn’t sound crazy. The other recipes I’ve read have been close but this feels
like the real deal. I’ll be making these soon, and I can’t thank you both enough!
Linda
