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15 responses to “Acorn Maple Shortbread Cookies”

  1. Saskia

    oh my this sounds absolutely perfect for my first ever batch of home made acorn flour, which btw is still losing the tannins in the fridge (day 2) another recipe I found here only yesterday!
    I do have a question for you: can I use the flour once it’s lost the tannins by the end of the week, as is, i.e. without drying or does it have to be dried first?

  2. Christine

    These cookies sound wonderful! I can’t wait to give them a try. It’s been a stellar year for acorns here in the Northeast. Thank you, Hank!!

  3. Laura

    I’m making these completely gluten-free with some of the odd flours I have on hand. I’ll report back.

    I’d make them with acorns but I am far too lazy for all of that. Now if SOMEONE would send his sister some acorn flour, that’d be another story ;)

    Stay safe driving! xoxo

  4. Jessa

    I have ALL THE INGREDIENTS for those. OMG. I will be making them this weekend. Adding black walnuts: good idea/bad idea?

    I’m assuming you fully dry your flour when you make it? I always have, but my roommate stores it still wet and freezes it. Are there merits to one way or the other? My decision has always been about limited freezer space rather than quality.

  5. mikio

    great idea. gonna try making these with the kids! thanks!

  6. Peggy

    I can only imagine how great these cookies taste with the nuttiness from the acorn flour!

  7. Adir

    These sound delightful, and I am utterly intrigued by the idea of acorn flour!It is something I have never tasted.

  8. Coco in the Kitchen

    Hi, Hank.
    Is acorn flour available anywhere for purchase or do I have to make my own?

  9. Mike

    Bob’s Red Mill sells hazelnut flour and I have almond flour on hand. Has anyone tried either of those?

  10. Coco in the Kitchen

    Almond meal is basically ground almonds with the oil removed.
    I use it all the time to make my blueberry almond cake

    I’m not sure if acorns contain as much oil as almonds,
    but my guess is that these shortbread cookies would be
    great with either hazelnut or almond meal.
    You know I’ll be doing a test batch for the holidays.

  11. What We’re Reading – October 15, 2013 | Chef Deborah Reid

    […] hands-on approach to obtaining ingredients and cooking. He’s also a baker. Case in point: these acorn maple shortbread cookies. (Hank’s recipe for acorn flour is here. Another nut flour, available in bulk, would probably be […]

  12. Acorn Maple Shortbread Cookies Really nice recipes. Every hour. « We Live Social

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  13. Eric Schoefer

    Hi Hank,
    I tried biscuit recipe. Mine turned into big buttery mess in oven. Didn’t look at all like yours. I substituted brown sugar for maple,
    but I don’t think that should make such a difference. Came out like a big flat cookie covering entire pan. My daughter still liked it, but I would like to taste the acorn more after all the work of making the flour. Ground is covered now in snow, but I guess we’ll have to gather and try again next year.

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