It’s Hickory Season Again!

If you’ve been hanging out with me for a while, then you may remember that I wrote about foraging for wild hickory nuts way back in 2018. If you’re a more recent follower, odds are that the hickory nut post is what brought you here! It’s the most popular post on the site, and I get it. They’re delicious!

A word on hickory nuts, though – if you shell more than you’re going to use right then and there, keep the shelled nuts in the freezer. They keep basically forever when frozen, but they’ll go moldy pretty quickly at room temp or in the fridge because they have a high moisture content (ask me how I know). In the shell, they’re good for quite a while, so if you’re short on freezer space then don’t crack them open until you want to use them. You could also dry or roast them, but hickory nuts have a much higher moisture content than most other nuts, and I find that it’s easier to just freeze them.

So if you’re like me and you think found food is the best food, then I’ve got a recipe for you to try. While hickory nuts (a buttery-tasting relative of the pecan) are delicious in a variety of applications ranging from cakes to muffins to ice cream, my very favorite way to use them is in a shortbread cookie. It’s kind of like a pecan sandie, but better (in my opinion). Give them a try!


Hickory Nut Shortbread Cookies

Serving Size:
30-36 cookies
30 min active, chilled overnight


  • 1 c butter, softened
  • 1/4 tsp fresh orange zest (optional, but delightful)
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 2 c flour
  • ¾ c powdered sugar
  • ½ c hickory nuts


  1. Cream together butter, zest, salt, and vanilla. In a separate bowl, whisk together flour and powdered sugar. Add the flour/sugar mixture to the butter mixture, and mix until just combined. It’s going to look very crumbly. Finally, stir in the hickory nuts.
  2. Dump out the cookie dough (it’ll probably seem too dry) onto a large piece of plastic wrap, and use the plastic to form into a log approximately 2 inches thick (you can also use parchment paper if you’re opposed to plastic). Make sure it’s nice and compact, with no air bubbles. Refrigerate overnight, or 2 hours minimum if you’re in a hurry.
  3. When ready to bake, preheat the oven to 350o and cut cookies into 1/4 – 1/2″ slices. Place on a cookie sheet lined with parchment paper or a silicone mat, leaving about 1″ between cookies (they don’t spread much). Bake for 10-12 minutes, or until done to your liking. I like to cook mine until the edges start to turn golden brown but the main part of the cookie is still white.

That’s it! How easy is that?! I like to keep my uncooked “roll” of cookie dough in the fridge, and slice off a few cookies at a time to bake here and there when I’m feeling snacky. If I made them all at once, then I’d have to eat them all at once (well, I guess I wouldn’t have to eat them all, but I probably would anyway).

Happy baking!