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About the Recipe: These creative cookies are full of brown sugar flavor and combine a delicious caramel layer with chopped pecans. They take some extra time since you need to form them and then add a caramel layer with nuts. We just loved the cute little acorn shape
Recipe from: The Best of the Bake-Off Collection, 1959 – Mrs Cecil Buzek, Cincinnati, Ohio Senior Winner
Cook’s Note: Make sure that you don’t add too much flour. The dough will be like pie dough and hold together when formed. If it is too dry, add a tablespoon of water. I found it easier to use a tablespoon cookie scooper because it makes the bottom flat. Also, if the caramel becomes too thick, warm it up again in the double boiler. I used more chopped pecans than the original recipe stated.