Happy Fall!
My nephew lives in a small town where the oak tree is protected and you’re not allowed to do anything to them without a permit. This makes the squirrels very happy.
“Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak!” George Bernard Shaw
I have a love-hate relationship with squirrels. All year long they tease and torment my little dog as they scurry up and down the trunk of our walnut tree in the backyard. In the winter, they dig up my potted plants looking for the walnuts they think they’ve buried there. I suspect that I may have unwittingly set out the welcome mat when one day I gave them some acorns I had found in a nearby park. What was I thinking? I guess I only have myself to blame...and the acorns.
But even though I no longer bring acorns home for the squirrels, acorn-shaped sugar cookies have become a welcome addition to my list of Fall decorated cookies.
Cookie specifics
This year I used my Classic Sugar Cookie recipe for the acorn cookies, but the Ultimate Chocolate Cutout Cookies or Gingerbread Cookies recipes are also great for this time of year. The icing is a delicious Chocolate Royal Icing with chocolate jimmies for the “caps.”
Classic Sugar Cookie. This classic sugar cookie brings back memories of the Christmas cookies my mother made during the holidays...with a bold vanilla flavor and slightly soft texture, they make me smile every time I eat one.
Shapes
Acorns, of course! One is a bit elegant, with a little stem and a gracefully pointed end tip and the other is a straight-forward acorn with rounded corners.
Sizes
I used the elegant acorn and the medium-size homey acorn cookie cutters. Sizes range from 2 to 2½ inches, my favorite size for decorating and eating!
My Own (Tweaked) Family Recipes
Classic Sugar Cookie. A recipe based on one from Mrs. Gregor, a neighbor of my mom’s when she was a newlywed.
Chocolate Royal Icing. A delicious chocolate alternative to classic Royal Icing.
Cookies
Classic Sugar Cookies: flour, butter, granulated sugar, egg, pure vanilla extract, baking powder, salt
Icing & Decorative Embellishments
Chocolate Royal Icing: confectioner’s sugar, Hersey’s Special Dark Cocoa, meringue powder, corn syrup, almond extract, food coloring
Sprinkles: The acorn “caps” were covered with chocolate jimmies.
Plate, Box or Bag?
Box. My favorite way to “gift” my cookies is to package them in a cardboard bakery box with a clear window on top that makes the contents visible to anyone who wants to peek. I was able to fit a baker’s dozen cookies in each box.
Bags. For the cookies I gave as individual gifts, I wrapped each one in a clear, food-safe bag, secured with a twist tie. This protects the cookiesfrom losing its decorations! I then, put several of these bagged cookies into a white bakery bag and wrote a little note to the recipient directly on the ga.
Mailing. I mailed cookies to my family and friends throughout the U.S. (and sometimes overseas). I always send them Priority Mail through the U.S. Post Office. I use the boxes provided by the Post Office and lots of bubble wrap. In almost all cases, the cookies arrive undamaged. (Yes, Eric, I remember the box I sent you several Easters ago that looked like it had been run over by an 18-wheeler, but that was the exception!) I know the packages are appreciated when they arrive because of the texts I get with all those smiling faces.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in small batches. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
Add new comment