Butterscotch Acorns Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Firmly packed light brown sugar | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| 1 cup caramel or butterscotch pieces | ||
| 3/4 cup pistachio nuts, chopped fine | ||
Directions
Melt butter, remove from heat, and stir in sugar, vanilla, and pecans.
Sift flour and baking powder; add to butter mixture.
Form dough into 42 balls, using a rounded teaspoonful for each.
Flatten one end by pressing on ungreased cookie sheet and pinching top to a point to resemble an acorn.
Bake in preheated moderate oven (350°F.) for 15 minutes.
Cool.
Melt candy pieces over hot water; dip flat ends of cookies into butterscotch to depth of 1/4 inch.
Thoroughly coat melted candy with nuts.
Sift flour and baking powder; add to butter mixture.
Form dough into 42 balls, using a rounded teaspoonful for each.
Flatten one end by pressing on ungreased cookie sheet and pinching top to a point to resemble an acorn.
Bake in preheated moderate oven (350°F.) for 15 minutes.
Cool.
Melt candy pieces over hot water; dip flat ends of cookies into butterscotch to depth of 1/4 inch.
Thoroughly coat melted candy with nuts.
Chef
