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Caramel dipped walnut shortbread acorn cookies.
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5 from 5 votes

Caramel Dipped Walnut Shortbread Acorn Cookies

Walnut shortbread acorn cookies dipped in caramel and rolled in nuts. Makes 4 dozen small or 3 dozen larger cookies
Course: Dessert
Cuisine: American
Author: Cynthia

Ingredients

  • 8 ounces 2 sticks unsalted butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon vanilla
  • 2 cups flour
  • 1/8 teaspoon salt
  • 2/3 cup finely chopped walnuts divided
  • 1/2 cup caramel sauce

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl fitted with a paddle, cream butter and sugars until light and fluffy. Add vanilla. Scrape down the sides of the bowl.
  • Combine flour and salt and slowly add to butter mixture just until incorporated.
  • Mix in 1/3 cup chopped nuts.
  • Using a scant tablespoon of dough, form into acorn shapes. Or form into a log, wrap in foil or plastic wrap and chill. For rolled cookies, slice 1/4" thick.
  • Chill acorn cookies on a cookie sheet lined with parchment or silicon baking sheet, about 20 minutes.
  • Bake at 350 degrees F. for 15-18 minutes or until golden brown. Let sit for 5 minutes, then transfer to wire rack to finish cooling.
  • When cool, dip tops into caramel, then into remaining chopped nuts. Chill until firm.
  • Store in an airtight container.
  • Makes 3-4 dozen depending on size.