New England Acorn Cooperative

A Gathering Place for the Acorn Community

Tag: acorn cookies

Thanksgiving for Acorn Dinner

A wealth of ideas and acorn dishes were shared at the New England Acorn Cooperative dinner this weekend.

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Thank you to everyone who participated, including Josh Trought of D Acres Farm for bringing new (to us) folks Bree, Ali and Dunstan (plus delicious D Acres Cider and neighboring wine); Peter T and Amy for sharing their gourmet micro-batch rhubarb and macoun apple schnapps; arborists Tim and Matt  and our outstanding support team of tasters and wood fire stokers Peter L, Dave, Ella and Opal.

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The menu included 100% acorn crackers,  acorn seeded”life-changing-loaf-of-bread”, spaghetti squash stuffed with acorn meatballs, Shinnlinger pasture raised chicken with acorn gravy,  acorn birthday cakes, (Happy Birthday Tim!) and snowball acorn cookies.

Our guest chef Dunstan went home with  a few pounds of flour and by the next morning had created acorn ravioli and spaetzle. We’ll post more soon about his innovative and delicious dishes.

We are so grateful for our growing network of acorn enthusiasts and look forward to more mutually beneficial collaborations in the future!

Our very best to all of you,

Deb and Daniela

acorn snowballs

Acorn “Snowball” Cookie Recipe

In honor of our acorn dinner  (and the weather) I went looking for an easy cookie ball recipe that would highlight the acorn flour’s delicate nutty flavor. My first attempt with pure acorn flour cookie balls were delicious, but a bit dense.

A quick web search for walnut cookies delivered this solution.

Here’s my variation:

Acorn Snowballs

2 cups acorn flour
1 &1/2 cups walnut meal (coarse ground pieces) or hazelnut meal

1/3 cup sugar

1 teaspoon vanilla
1/2 tsp salt

2 sticks butter

powdered sugar for dusting

Preheat oven to 300

In a  mixer cream butter, sugar, salt, and vanilla. When fluffy  add the mixed acorn & walnut flour (add up to 1/2 extra acorn flour if dough feels too “wet”) meal oiliness varies .  Set dough to chill in fridge for an hour.  When is dough cold, work fast – rolling balls about the diameter of 50 cent piece and place on cookie sheets lined with parchment paper. (I will make smaller balls next time so you can easily pop one in your mouth and enjoy instead of biting in half & getting powered sugar all over yourself – time would have to be adjusted).

Bake at 300 for 30-35 minutes

 

3 final variations: plain balls, balls capped with chocolate (melted chips and dipped the balls), and balls dusted with confection sugar. All were enjoyed but the “snowballs” won the greatest acclaim.   Try and let us know what variations you come up with….

 

Enjoy! Daniela

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