Nebraskas Hickory Nut Cookies Recipes

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NEBRASKA'S HICKORY NUT COOKIES

NEBRASKA: Munch your way across the USA. Carolyn Hoagland, the state of Nebraska is now represented. This recipe is from a book called "Capitol Cookies", which has a cookie recipe to represent every state and Washington, DC. This recipe was submitted by the University of Nebraska Office Personnel in Lincoln, NE, Sharon L....

Provided by Bea L.

Categories     Cookies

Time 10m

Number Of Ingredients 10



Nebraska's Hickory Nut Cookies image

Steps:

  • 1. Cream both sugars and butter together. Add vanilla and beaten egg and beat well. Add salt, baking soda and cream of tartar and beat well. Gradually add in flour and mix well. Add in nuts and mix well.
  • 2. Preheat oven to 350. Line cookie sheets with foil and spray with cooking spray. Drop by using a teaspoon onto prepared cookie sheet and bake at 350 for approximately 10 minutes. Cookies are done when edges show a hint of gold.
  • 3. * If you can't find hickory nuts I'm sure you can use pecans or walnuts.

1/2 c granulated sugar
1/2 c brown sugar, firmly packed
1 stick butter, softened
1 tsp vanilla extract
1 medium egg, beaten slightly
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
2 c all purpose flour
1 c *hickory nuts, chopped

HICKORY NUT COOKIES

A sweet little mouthful just perfect with your afternoon tea. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 12



Hickory Nut Cookies image

Steps:

  • Preheat oven to 350F and lightly grease a cookie sheet.
  • Cream sugar and butter together; add eggs and molasses and beat well.
  • Add raisins and nuts.
  • Sift dry ingredients together and add to the batter.
  • Roll thinly on a lightly floured board and cut with a cookie cutter.
  • Bake on prepared cookie sheet for 10 to 12 minutes.

Nutrition Facts : Calories 113.7, Fat 5, SaturatedFat 2.6, Cholesterol 23.4, Sodium 65.8, Carbohydrate 16.7, Fiber 0.4, Sugar 10.9, Protein 1.3

1 1/2 cups sugar
1 cup butter
3 eggs, well beaten
1/2 cup molasses
1 1/2 cups raisins
1/2 cup hickory nuts
2 cups flour, sifted (you might want to use slightly less, using just enough to make the dough workable)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon allspice
1/8 teaspoon salt

GRANDMA'S HICKORY NUT CAKE

This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16



Grandma's Hickory Nut Cake image

Steps:

  • Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.

Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.

CAKE:
2 cups sugar
2/3 cup butter
3 large eggs
1/8 teaspoon salt
2 teaspoons baking powder
2-1/2 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 cup hickory nuts, chopped (reserve a few halves for garnish)
PENUCHE FROSTING:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or half-and-half cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

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