Hickory Nut Cookies

  • Yields: about 60 cookies
  • Prep: 30 mins
  • Chill: 4 hrs
  • Bake: 6 mins 375° per batch
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Hickory Nut Cookies
cup shortening
cup packed brown sugar
teaspoon baking soda
teaspoon salt
teaspoon vanilla
2 1/2
Pecan halves (optional)
Sifted powdered sugar (optional)
  1. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup nuts.
  2. Divide dough in half. Shape each half into an 8-inch roll. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 12 hours.
  3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets. If desired, top each cookie with a pecan half. Bake for 6 to 8 minutes or until edges are lightly browned. Transfer to wire racks; cool. If desired, sprinkle with powdered sugar.
From the Test Kitchen
To Store:

Do not sprinkle cookies with powdered sugar. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Hickory Nut Cookies)
    Per serving:
  • 71 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 6 mg chol.,
  • 18 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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