Nebraskas Hickory Nut Cookies Recipes

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.

RICH NUT COOKIES

Steps:

• Preheat oven to 350 degrees F. In a mixer with a paddle attachment combine all the ingredients except confectioners' sugar and mix until smooth. Roll dough into balls about 1-inch in diameter, place on a greased cookie sheet 2 inches apart, and bake for 15 to 20. They should just be turning golden brown. Roll in powdered sugar while still hot.

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.