Wild Hickory Nut Shortbread Cookies

Crisp short bread cookies made with wild foraged hickory nuts.

Note: Pecans can be used in place of the wild hickory nuts.

Ingredients

serves makes about 3 dozen cookies, active time 30 minutes, total time 2 1/2 hours

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 teaspoon zest from 1 orange (optional)
• ½ teaspoon salt
• 2 cups (about 10 ounces) all-purpose flour
• ¾ cup (about 2 1/2 ounces) sifted confectioner’s sugar
• 1/2 teaspoon vanilla extract
• ½ cup roughly and finely chopped wild hickory nuts (see note above)

Procedures

1. Cream butter in a stand mixer fitted with a paddle attachment at medium-low speed. Alternatively, beat with a wooden spoon in a bowl until creamy and aerated. Add the orange zest and salt. Next add sugar and flour, stirring until just combined. Finally, stir in the nuts. The dough should hold together but still be dry. Form the cookie dough into 2- by 12-inch log and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours and up to overnight.
   
2. When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325ºF and line two baking sheets with parchment paper. Slice the cookie dough into 1/4-inch slices. Arrange on cookie sheets leaving 1-inch between cookies. Bake until the edges are light golden brown, rotating the pans front to back and top to bottom halfway through, 10 to 12 minutes total. Let cool slightly and serve. Fully cooled cookies can be stored in an airtight container at room temperature for up to a week.

Bakery Shortbread with Chocolate Chips

Ingredients

serves makes 14 cookies, active time 15 minutes, total time 1 hour

• 1/2 cup (3 1/2 ounces) granulated sugar
• 12 tablespoons (6 ounces) unsalted butter, very soft
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 1/4 cup (1 ounce) cornstarch
• 1/2 cup mini chocolate chips

Procedures

1. Stir sugar, butter, salt, and vanilla in a large bowl until smooth and creamy. Add flour and cornstarch, then stir until the mixture comes together into a dough. Place dough onto a large sheet of parchment paper and form into a log about 2 1/2-inches diameter and 8-inches long. Wrap and twist ends to secure, then chill until almost firm, about 30 minutes.
   
2. Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with parchment paper.
   
3. Place chocolate chips in shallow bowl. Slice dough into 1/4-inch thick rounds, press into chips, and place on pan spacing about 2 inches apart.
   
4. Bake until set and light golden around the edges, 15 to 20 minutes. Let cookies cool on pans 5 minutes, then transfer to wire rack to cool completely.