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Mmm.. these little guys are really REALLY yummy!  They were all gobbled up here in the shop right after, and maybe a few before, we photographed them. To make your own acorn friends mix up a batch of gingerbread cookie dough, cut acorns, bake and let cool. 

After they are completely cool melt together a 50/50 mix of Milk Chocolate Candy Melts and White Chocolate Candy Melts. Mixing them together gives your acorn caps the perfect light brown color.  Start with enough candy melts in a small microwaveable bowl so that the melted candy is deep enough to dip your cookies. Melt at 20 second intervals stirring in between.  Just heat until melted. DO NOT OVERHEAT your candy melts or they may become thick and unusable.

Dip the caps of your acorns straight down into the melted candy melts watching carefully to just coat the caps. Pull your acorn up and scrape the back along the edge of the bowl to remove excess candy melt. Watch to make sure this doesn't cause cookie crumbs to get mixed in with your pretty melted candy.  Place on wax paper to dry.

Use a toothpick dipped in melted candy melts to apply your Royal Icing Eyes. We like to put Royal Icing Eyes on just about anything edible, but they are pretty adorable without them too!

Layer Cake Shop Gingerbread Cookie Recipe

1 cup shortening
1 cup brown sugar
6-1/2 cups all purpose flour
2 tsp salt
2 1/2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1-1/2 cups molasses
1/2 cup water

Cream shortening and sugar. Sift flour, salt, baking soda, and spices into a bowl. Blend flour mixture into creamed mixture alternatively with molasses and water. Chill for at least 1 hour. Preheat oven to 350 degrees F. Roll dough to 1/4" thick and cut cookies. Bake on lightly greased cookie sheet for about 12 minutes until cookies spring back lightly in the center.

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