Wildly nutty, Hickory Nut Cookies are thick, chewy and insanely delicious! Made with browned butter, brown sugar and plenty of toasted hickory nuts, these cookies are so rich and flavorful – perfect for the holiday season. Bite into a hickory nut and you’ll taste a whisper of wild mingled with the sweetness of pecans!
While hickory nuts (a buttery-tasting relative of the pecan) are delicious in cakes, muffins and ice cream, my favorite way to use them is in these rich and chewy cookies. Warm from the oven, these cookies melt in your mouth, but after an hour or so, they firm up and are chewy in the middle and slightly crunchy at the edges. If you can’t get your hands on wild hickory nuts, you can replace with pecans.
RECIPE TIPS & TRICKS:
HOW TO BROWN BUTTER:
Browning butter is insanely simple! To brown butter you’ll need a saucepan, butter, and a little bit of patience. Melt the butter as you normally would, and then continue to cook it over medium heat – swirling the pan occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Beautiful browned butter is easy, right?
A WORD ON HICKORY NUTS:
This post and recipe are inspired by and dedicated to my friend Annette Jacob, who started us down the rabbit hole of wild hickory nuts. Little did she know that she had a cash crop landing in her yard every year! A little bit of research, cracking of nuts, and recipe testing and this tasty cookie was created! Hickory nut fans rejoice!
Buttered Hickory Nuts:
1 and 1/4 cup hickory nuts, finely chopped (or substitute pecans)
3 tablespoons unsalted butter
2 and 1/2 cups (312.5 grams) all-purpose flour
2 Tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks (8 ounces) unsalted butter (melted and browned)
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 Tablespoon pure vanilla extract
2 large eggs plus 1 egg yolk (room temperature)
16 pecan halves, for decoration, option
HOW I MAKE THESE:
YIELD: 18 cookies
A WORD ON HICKORY NUTS:
Originally posted December 2021.
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