Walnut Acorn Cookies

These buttery little walnut cookies are sure to impress anyone.  I just think they look so pretty and would be a great addition to any cookie tray!  The walnut shortbread is delicious on its own but dipping in chocolate makes them that much better.  I still have a lot of baking to do so if you have any special requests for holiday recipes, let us know!

Walnut Acorn Cookies
Source: Adapted from “The Gourmet Cookie Book”, as found on Ezra Pound Cake
Yields: Makes about 4 dozen cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, melted and cooled
3/4 cup packed light brown sugar
1 teaspoon vanilla
1 cup finely chopped walnuts (4 ounces)

For Decoration:
8 ounces semisweet chocolate, melted
1/2 cup finely chopped walnuts (2 ounces)

Directions
1. Preheat the oven to 375 degrees F.

2. In a large bowl, sift together the flour, baking powder and salt.

3. Using an electric mixer, beat together the butter, brown sugar and vanilla until pale and fluffy.

4. Add the flour mixture at low speed, then stir in the walnuts.

5. Form 2 teaspoons of dough into an egglike shape the size of an acorn. Arrange the “acorns” about 1 inch apart on ungreased baking sheets lined with parchment paper.

6. Bake in batches in the middle of the oven until undersides are light brown, about 10 minutes. Transfer to racks to cool.

7. To Decorate: Dip half of each cookie in melted chocolate and then in chopped nuts. Place on a baking sheet lined with wax paper to set, about 15 minutes.  I put the cookie sheet in the freezer to speed up the cooling process.