Serious Eats: Recipes
Wild Hickory Nut Shortbread Cookies
Wildly nutty and buttery but not overly sweet tasting, these shortbread cookies are based on a recipe from Yossy Arefi.
Note: Pecans can be used in place of the wild hickory nuts.
About the Author: Tama Matsuoka Wong is corporate lawyer turned professional forager who supplies wild plants to chefs in the New York City area and leads events across the country about the deliciousness of wild ingredients.
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