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Hickory Nut Cookies

Ellen Hoffman made these wonderful cookies for our holiday cookie exchange this year. They did not disappoint!
Course Cookies

Ingredients

  • 1 cup butter, (2 sticks) softened
  • 2 cups brown sugar packed
  • 2 eggs
  • 1 tsp cream of tarter
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 cups flour
  • 1 cup chopped hickory nuts or pecans or walnuts

Instructions

  • Mix together cream of tartar, baking soda, salt, and flour.
    Cream butter and sugar in a large mixer bowl til light and fluffy
    Beat in eggs, then add dry ingredients, then stir in nuts
    Cover and refrigerate for 2 hours (not overnight)
    Shape dough into 3 rolls, each 6" long and 2½" in diameter. (Or sometimes I do 4 rolls, 2" in diameter for more manageable cookies). Wrap each roll securely in aluminum foil and refrigerate overnight.
    Heat oven to 350°F.
    Cut rolls into ¼" slices. Place 1½" apart on ungreased baking sheets, or better yet, use Silpat.
    Bake until cookies are set and light brown, 8-10 minutes. Remove immediately from baking sheets - easier to remove if you used Silpat. Cool on wire racks.
    Can be stored airtight for 1 week or frozen for 2 months.