This is the last and much delayed post in a series of articles about one fantastic afternoon of baking cookies with friends. #43 Acorn Cookies (2000) These take the prize for cutest cookie of the day. The dough pieces, formed into egg shapes drop onto the sheets and only get their acorn essence when the wide end of the cookies are dipped into chocolate, then nuts. Dipped in pistachios, the acorn cookies on the left get a festive holiday green tinge; those on the right are dipped in pecans. It took a while to figure out "the size of an acorn," which is about a teaspoon. Once we got our portions down to size, there were plenty to go around; the cookies filled three cookie sheets. The recipe calls for walnuts, inside and out. But you know my preference for pecans. I thought this recipe would be very much like Mexican wedding cakes, but this recipe wants brown sugar, whereas the south of the border delicacies always want powdered sugar. I think the powdered sugar...
I began this blog when my mother was ill and needed enough of my attention that I could not concentrate on longer-form works I wanted to write. I set those aside to distract myself with cookie-making and this blog. Please find my new blog (2020) entitled "Time NOT Lost" at karenbrattesani.blogspot.com, where I explore the behavior I see around me -- both my own and that of others -- and what it says about our changing culture during the coronavirus pandemic. And, I hope, beyond.