Remember the brown tea-like water you poured off the first soaking of acorns? Well, don’t throw it out just yet. Add your normal coffee additives, or drink it “black.”
Steep for 5-10 minutes, reheat if necessary. Add one tablespoon of roasted acorn to one eight ounce cup of boiling water. When the pieces are dark brown and give off a roasted (but not a burned) smell, they are done. Trust your eyes and nose when making acorn coffee, and stay right next to the oven. This roasting time will depend on the moisture in the nut pieces (more moist acorns need more time). Place chunks of leached acorn on a cookie sheet and roast them in the oven at 400F for about 30 minutes. This may not seem right to diehard java drinkers since there’s no caffeine in an acorn, but you can roast a coffee substitute from acorns that is pleasant enough to drink. Bake at 375 degrees for 10 minutes or until lightly brown. Roll the dough into balls and pat out onto an ungreased baking pan. Stir the flour mixture into the butter mixture until smooth. Add the vanilla and both sugars to the butter mixture, and mix it well. Mix the softened butter and peanut butter in a large bowl. Mix the flour, salt and baking soda in a small bowl, and set it aside. The butter will cooperate better if it softens up to room temperature before mixing, so set the butter out first.
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