Nebraskas Hickory Nut Cookies Food

NEBRASKA'S HICKORY NUT COOKIES

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.

NUTCRACKER COOKIES

Steps:

• In a large bowl, sift flour, baking soda, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Add ginger, cinnamon, cloves, salt, and pepper; beat to combine. Add eggs and molasses; beat to combine. Reduce speed to low; add flour mixture; beat until incorporated. Divide dough into thirds; shape into flat disks. Wrap in plastic wrap, and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees. On a floured work surface, roll out dough to an 1/8-inch thickness. Cut out shapes using nutcracker cutter; transfer to baking sheets lined with Silpat baking mats. Refrigerate until firm, at least 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Cool on racks. Tint each batch of icing as described in royal icing recipe. Decorate cookies with icing, sanding sugar, and dragees.

HICKORY NUT COOKIES

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.