Baking/ Cookies/ Recipes/ Snacks/ Vegan/ Vegetarian

Acorn Cookies

Acorn cookies. Inspired by the many acorns currently falling around Loki and l during our daily walks, this treat combines 2 cookies – an acorn shortbread cookie for the nut, and pecan sandies for the cupules (caps). Everything was baked separately, then sandwiched together using dark chocolate. Acorn starch is commonly used in the Korean dish, dotori muk (acorn jelly), and it gives these cookies a beautiful beige color as well as nutty and earthy flavor. It can be found in most Asian grocery stores, such as H-Mart, and even online. There is a similar concept on Pinterest that uses mini Nutter Butters and Hershey’s chocolate kisses, but I wanted these to be more of a cookie, and use actual acorns in the ingredients. Cheers to being inspired by nature!

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Acorn Cookies

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  • 1/2 cup margarine (112 grams)
  • 1/4 cup powdered sugar (30 grams)
  • 1/4 cup acorn starch (34 grams)
  • 1 pinch salt
  • 1 cup AP flour (130 grams)
  • *****
  • 6 tablespoons margarine, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 /8 teaspoon of fresh grated nutmeg
  • 1 cup AP flour
  • 1/2 cup finely chopped pecans, plus a handful of pecan slivers (to act as stems)
  • *****
  • 1/4 cup semi sweet or dark chocolate (I use Guittard)



Let's start with cookie #1!


Beat the margarine until creamy,


Sift together the next 4 ingredients and add to the margarine in 3 batches,


Lightly flour your work surface flat surface and knead until the dough until it comes together.


Preheat your oven to 325°F and line a baking sheet with parchment paper,


Using a tablespoon, measure out spoons of dough, and roll them into a round ball. Roll those balls out to form ovals, then cut the ovals in half using a paring knife. Using your fingers, pinch the ends of each half to form a point, and bake them flat side down on prepared baking sheets for 12 minutes. These will not spread, and we want a little color on the bottoms in order to create visual contrast,


Time for cookie #2!


Beat the margarine until creamy, then stir in the sugar and vanilla to combine,


Sift together the flour and spices, and gently combine with the margarine and chopped pecans,


Cover the cookie dough and chill for 30 minutes,


Line a baking sheet with parchment paper,


Using a teaspoon, measure out and mold the cupules, laying them on their flat side and gently pressing in a pecan sliver into each center,


Bake at 325˚F for 15, careful to not let any color develop,


Remove the cookies from the oven, they will continue to crisp up once they are cool,


Melt the dark chocolate over a double boiler until smooth, and pour into a parchment piping cone or ziploc bag with the corner trimmed,


Apply a small dollop of melted chocolate onto the acorn shortbread cookies, and sandwich the two with the pecan sandie tops. Feel free to use kitchen shears to trim around the sandies that may have spread too much,


Et voila!

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