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Hecker Nuesse Kuchen (Hickory Nut Cookies)


Makes about 60

2 cups sugar
2/3 cup flour, sifted
3 eggs
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup hickory nuts, chopped

Preheat oven to 325 degrees. Beat the eggs until thick and lemon colored. Add the sugar a little at a time and beat thoroughly with each addition. Sift together flour, baking powder, cinnamon and salt. Fold into egg mixture. Add nuts. Drop from teaspoon on a greased cookie sheet. Bake until golden.

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Reviews of Hecker Nuesse Kuchen (Hickory Nut Cookies):

1-4 of 4 reviews  

  Cooky grandma in Pennsylvania  Oct 21, 2006
Would not make this again.
Batter is too runny; needs more flour and less sugar. Cookies are like meringues -- very airy, but have a nice flavor. Next time I will try a different recipe. 3 stars

  rita miller in kitty hawk, nc  Nov 22, 2005
Would make this again.
I followed recipe carefully. Added sugar slowly and beat well after each addition. Used parchment paper-did not grease pan or paper.Did not burn at all. Came out slightly brown on bottom. Actually, they were perfect. Light and airy inside. Yield was 5 dozen. 5 stars

  A cookie baker in Ky.  Oct 23, 2003
Would not make this again.
Too much sugar and not enough flour ? No time set for baking. Would not come off the cookie sheets. Consistency of sand.What more can I say. 1 star

  A cookie baker in Toronto, Canada  Dec 5, 2002
Would make this again.
This turned out great! Since we don't have hickory nuts in Canada, I used chopped filberts. Also, no baking time was shown. I found 16 minutes with 3 layers of foil under the pan so the bottoms wouldn't burn worked just right. 5 stars

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