Grandma's Hickory Nut Pie


-3 eggs, lightly beaten

-1 cup white syrup (or Karo syrup)

-3/4 cup sugar

-1 teaspoon vanilla

-2 tablespoons butter, softened

-1 cup chopped hickory nut meats (4 oz=approx. 1 cup)

-1 unbaked pie shell


1.Preheat oven to 400F

2.In large bowl, mix together eggs, syrup, sugar, vanilla and butter. Stir in hickory nuts

3.Pour filling into pie shell

4.Bake for 10 minutes. Reduce heat to 350 F, and continue baking for an additional 40 minutes, or until filling is set. Cool before slicing and serving.


Hickory Nut Shortbread Cookies


-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 (approx. 2 oz) roughly and finely chopped wild hickory nuts


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.