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Easy Pumpkin Spice Acorns Recipe


36 mini vanilla wafer cookies
36 Hershey’s Kisses Brand Pumpkin Spice Chocolates
36 Reese’s peanut butter chips (or Hershey’s butterscotch chips)

Royal icing:
1 cup plus two tablespoons powdered sugar
1 tablespoon warm water
1.5 teaspoons pasteurized dried egg whites (meringue powder)

Darlene’s Tip: Don’t worry about the dried egg whites for the icing. You can totally make a paste with just powdered sugar and a few drops of water. You could also use a dab of melted chocolate to stick the kisses and morsels to the cookie. And you certainly don’t need to use the pumpkin spice kisses. Plain old chocolate will do!

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Step 1: (see my tip above) Prepare royal icing, stir together powdered sugar, warm water and pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water if needed, 1 teaspoon at a time, to get desired consistency.

Step 2: Place Royal Icing in pastry bag with small tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.

Step 3: Remove wrappers from Kisses.

Step 4: Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of chocolate piece. Immediately press chocolate bottom onto vanilla wafer cookie. Allow icing to set.

Step 5: Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.

Source and Image: Baking Center


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