Tis the Season to be Baking

Tis the Season to be Baking!
Here’s a recipe for one of my favorite childhood cookies. These cookies bring back many memories…when I was really young, my mom would bake them and let me dip the cookie in chocolate and then nuts.  Even with that limited chore, I would make a mess! But it is so much fun for kids. These cookies are not too large, so folks always have room for at least one! Starting in mid-December we serve Christmas cookies as our third course for breakfast at The Artist’s Inn and Gallery.  
Walnut Acorn Cookies
They will last for several weeks if stored in an air-tight container in a cool area. 
1 cup soft butter or margarine
3/4 brown sugar
2 3/4 cups sifted flour
1/2 teaspoon soda
1 teaspoon vanilla
1 1/2 cups finely chopped walnuts
16. oz. package semi-sweet chocolate chips
Cream butter, add sugar and beat til fluffy.  Sift four with soda and blend into butter mixture.  Add vanilla and 3/4 cup of the nuts.  Shape cookies by pressing dough into a dessert spoon with fingertips.  Push dough from spoon with flat side down on ungreased sheet or silpat.  Bake at 375 degrees for 10 to 12 minutes or until golden brown.  Cool.  Melt chocolate, cool slightly.  Dip large end of “acorn” cookie in chocolate and then in the chopped nuts.  Makes six dozen.