- 1 cup butter
- 2/3 cup sugar
- 3 large eggs
- 1 teaspoon almond extract
- 2 to 3 drops green food coloring
- 2 to 3 drops red food coloring
- 2 1/2 cups flour
- 6 ounces white chocolate chips
- 6 ounces semisweet chocolate chips
Preheat oven to 375 degrees. Grease and flour cookie sheets. In an electric mixer cream butter and sugar. Stir in egg yolks and almond extract. Add flour, blend well. Divide dough in half and add green coloring to one half and red coloring to the other half. Be careful not to add too much colorings. These should be a pretty light green and a pretty pink. Pinch off small balls of dough, roll between palms of hands into acorn shape, pointed at the bottom. Bake until shininess has disappeared and cookie is solid, approximately 10 minutes. Remove from pan and cool. Dip wide end of cookie in melted chocolate some in white and some dark chocolate. Place on waxed paper until chocolate has hardened.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Helen Clancy