I’ve been busy shelling the wild hickory nuts we’ve been gathering on our walks. It is a tedious process, and as the shelled nuts slowly accumulate I get eager to make something delicious with them.
Cookies are Faye’s department, really, but she was busy and the basic formula seemed pretty straightforward, so I gave it a shot. Cookies are a great way to enjoy the flavor of hickory nuts.
The ingredients I used were:
- 1/2 cup butter
- 1/4 cup unrefined coconut oil
- 1/3 cup turbinado sugar blended to a powder
- 1/2 to 2/3 cups roasted hickory nuts
- 2 teaspoons hickory nut flavor extract*
- pinch of kosher salt
- 1 1/2 cups all purpose flour
*The flavor extract was made by soaking roasted hickory nuts in 100 proof alcohol. I made a one quart batch last year and another the previous year. I’m still using the older batch which has been macerating now for two years.
I chilled the cookie dough in the fridge before rolling it into balls and baking for 22 minutes at 350ºF (175ºC).
The distinctive hickory nut flavor really came through in these cookies. Roasted pecans or walnuts would have worked too but not quite as special.