- Special Pricing
Hickory Nut Cookies
- Active Time 40m
- Total Time 1h
about 2 dozen cookies
Shelling hickory nuts is a labor of love—they are one of the hardest nuts to crack. You may substitute pecans, which are members of the hickory family. These helix-shaped cookies are easy to form; if you prefer round cookies, drop the batter by heaping teaspoonfuls onto the baking sheet.
Make Ahead Tip: Store in an airtight container for up to 4 days.
- 2 tablespoons butter
- 1/4 cup chopped hickory nuts (1 ounce)
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large egg whites
- 6 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
Preheat the oven to 300 degrees F. Coat 3 baking sheets with nonstick cooking spray. (Or use 1 baking sheet and wash and respray between batches.)
Melt the butter in a small saucepan over medium heat. Add the nuts and stir until the butter is lightly browned, about 1 minute. Transfer to a mixing bowl. Stir in the granulated and brown sugars. Add the egg whites, flour and vanilla; whisk until combined.
Working with one baking sheet at a time, spoon a heaping teaspoon of batter to make a line about 8 inches long and 3/4 inch wide. Repeat to make 8 lines on the sheet, spacing them about 1 inch apart. Bake until the cookies are well-browned on the edges, 8 to 10 minutes.
Working quickly using a metal spatula, remove a cookie and wrap it around a 3/4-inch-thick wooden dowel or fat wooden spoon handle. Once the cookie stiffens, slide it off and repeat with the next cookie. If the unshaped cookies begin to harden and stick to the pan, return the baking sheet to the oven for about 30 seconds to soften them. Bake and shape the remaining batter in the same manner.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
42 calories; 2g total fat; 1g total saturated fat; 3mg cholesterol; 5mg sodium; 6g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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