You can substitute acorn flour into any recipe, (see the post Foraging and Using Acorns) but these cookies are one of my favorites. Brown Sugar Cookies were something my grandmother made often, and something about the acorn flour just fits right in. You can roast acorn pieces to sprinkle on top, or just leave plain. Like most other cookie doughs, once it’s made, the dough can be rolled into a log shape in waxed paper and frozen. To bake, take the log out of the freezer and let it thaw just slightly, cut into slices and proceed as usual. People ask me how long this will last in the freezer and I always have to say “I don’t know”. It never hangs around long enough to see!

Brown Sugar Acorn Flour Cookies

Live The Old Way

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Ingredients

2 1/2 cups brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup acorn flour
3 teaspoons baking powder
1 teaspoon baking soda

Instructions

Cream sugar, shortening, eggs and vanilla. Sift together flours, baking powder and baking soda and slowly mix into wet ingredients. Let stand in refrigerator until firm, then form into 1 inch round balls and bake on ungreased cookie sheet at 350 degrees for 12 – 15 minutes.