Wednesday, 9. February 2011 5:28
You will be after getting a gander at these beauties.
But trust me, they only look fancy as if they came fresh from some chic bakery, where you must have paid a fortune for them.
They’re actually quite easy to make in your home kitchen.
“Walnut Acorn Cookies” is from the new “The Gourmet Cookie Book” (Houghton Mifflin Harcourt), of which I recently received a review copy. The wonderful book spotlights the best cookie recipe of each year, spanning from 1941 through 2009. for a total of 68 recipes in all.
This particular recipe hails from the December 2000 issue of the new defunct magazine. These buttery cookies with a tender, crumbly texture from finely chopped walnuts in the dough, are formed into an acorn-like shape.
Although the recipe says it makes 4 dozen cookies, I found it made more like 2 1/2 dozen.
Once baked and cooled, one end of each cookie is dipped into melted chocolate, then finely chopped walnuts for a beautiful presentation. Take care when dipping the cookies; a gentle hand is needed or else they may break.
Instead of walnuts for a few of the cookies, I decorated them instead with nifty Callebaut Pearls, which come in both dark chocolate and white chocolate. These are small, crunchy spheres that resemble individual Rice Krispies coated in chocolate. Use them to decorate cakes, cupcakes, cookies and donuts. Though, truth be told, they’re pretty darn tasty just eaten by the handful straight from the bag.
Read the rest of this entry »