Pecan Acorn Cookies

Name: Pecan Acorn Cookies
Prep time: 1 h 15 min
Total time: 3 h 15 min
Yield: 30 serving(s)
Ingredients: 3 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface; 1/2 tsp. kosher salt; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 1 c. sugar; 1 tsp. pure vanilla extract; 2 c. finely chopped toasted pecans, divided; 3 oz. dark chocolate, melted

Dipped in chocolate and pecans, these shortbread cookies double as seasonal party favors!

By Debbie HarpePublished: Sep 19, 2024

Be the first to review!

Jump to recipe

Becky Luigart-Stayner for Country Living

Yields:

30 serving(s)

Prep Time:

1 hr 15 mins

Total Time:

3 hrs 15 mins

Shortbread is one of the sweetest fall treats. The crumbly, buttery cookie is practically tailor-made for dipping into a hot cup of coffee or cocoa, and the sweet nutty texture is only enhanced by the addition of actual nuts. (In this case, pecans. Don't use acorns. That would not be tasty.)

With a little chocolate "cap," these treats are great for a dessert or snack—but they're cute enough to be a giftable take-home treat for dinner party guests or holiday neighbors!

Advertisement - Continue Reading Below

Ingredients

3 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
1/2 tsp. kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 tsp. pure vanilla extract
2 cups finely chopped toasted pecans, divided
3 oz. dark chocolate, melted

Directions

1. Step 1 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour and salt in a bowl. Beat butter and sugar with an electric mixer on medium speed until lightly combined, 1 to 2 minutes. Beat in vanilla. Reduce mixer speed to low and slowly beat in flour mixture and 1 1/2 cups pecans until dough starts to come together.
2. Step 2Divide dough in two and wrap each in plastic wrap. Use the plastic to flatten dough into discs. Refrigerate until firm, at least 2 hours, or overnight.
3. Step 3On a lightly floured work surface roll dough to about 1/4 inch thick. Cut out cookies using a 3 1/2-inch acorn-shaped cookie cutter; re-rolling scraps. Bake, in batches, until golden brown, 12 to 13 minutes. Cool on baking sheet 5 minutes, then transfer to wire racks to cool completely.
4. Step 4Spread the top of the acorns with chocolate, then sprinkle with remaining 1/2 cup pecans. Let sit on wire rack until chocolate is set, about 1 hour.