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Butterscotch Acorns

Author: Susan Reid

This recipe is typical of the finds we sometimes collect from old cookbooks in The Baking Sheet. A perfect fall cookie, this originally comes from the Woman's Day Cookie Book (1963, 3rd edition). It's a great cookie to make with kids: the task of pinching the dough to a point to make the acorn shape is just right for little fingers. If made with margarine, this cookie can be vegan. But best part? These cookies taste as good as they look.

At a glance

Prep
Bake
Total
Yield
60 cookies
Nutrition information

Ingredients

Choose your measure:

Dough

  • 1 cup unsalted butter, melted
  • 3/4 cup brown sugar, light or dark
  • 1 teaspoon vanilla extract
  • 1/2 cup pecan meal, almond flour or finely chopped pecans or almonds
  • 2 3/4 cups King Arthur Unbleached All-Purpsose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Topping

  • 2 cups butterscotch chips
  • 1 1/4 cups finely chopped pistachio nuts
  • 1/2 cup extra butterscotch chips, optional

Instructions

  1. Preheat the oven to 350°F. Lightly grease 2 baking sheets, or line with parchment.
  2. For the cookies: In a large bowl, combine the melted butter, sugar, vanilla and pecan meal, almond flour or chopped pecans or almonds. Whisk together the flour, baking powder and salt; add to the butter mixture, stirring until combined.
  3. Scoop the batter by the teaspoon and place flat-side-down on the prepared baking sheets. Pinch the tops to a point to resemble an acorn; bake for 13 to 15 minutes, until light golden brown. Remove from the oven and cool on a rack.
  4. For the acorn tops: Melt 2 cups of butterscotch chips, either over simmering water or with short burst in the microwave. Use a dab of the melted chips to "glue" a whole chip on the flat end of the cooled cookies. When that has set, dip the flat end (tops) of the cookies into the melted chips, let the excess run off, then coat with the chopped nuts.

Nutrition Information

  • Serving Size 1 cookie, 21g
  • Servings Per Batch 60
Amount Per Serving:
  • Calories 104
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 8mg
  • Sodium 40mg
  • Total Carbohydrate 11g
  • Dietary Fiber 0g
  • Sugars 6g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.