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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Acorn Cookies Recipe

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This recipe for Acorn Cookies is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. flour
1 1/2 tsp. baking powder
1 c. margarine
3/4 c. packed brown sugar
1 tsp. vanilla
1/3 c. ground pecans (plus additional for dipping)
24 caramels
2 T. evaporated milk.

Directions:
Directions:
Melt the margarine, remove from heat and add the brown sugar, vanilla, and pecans. Mix well and then add the flour and baking powder. Shape dough into ball; flatten one side and peak the top so you'll have some way to hang on to the cookies when you dip them. Place on ungreased cookie sheet. Bake 350º for 15-18 minutes and cool.

Melt caramels; add evaporated milk; mix well. Dip the flattened ends into the caramel mixture and then into finely ground pecans. Place cookie on its side on waxed paper; put waxed paper between layers when storing.

 

 

 

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