Greg Miller has worked to find creative ways to use chestnuts. Those with a fireplace can place the nuts in a metal roaster (basically a screen basket on a long stick), giving them an occasional shake similar to making popcorn over a campfire. Or, you can try this cookie recipe, which uses chestnut flour, to bring the flavor of the holidays to your family. “The chestnuts are in the shell, and the shell should be scored with an X,” Miller says, explaining that the marking prevents the nut from exploding. “It is more like baking a potato. [Chestnuts] are 50 percent water, so they are high in moisture with not much fat.” 

Chestnut Cookies | Makes about 40 cookies
Recipe courtesy of Greg Miller

INGREDIENTS 
1 1/2 cups sweetened chestnut puree (see below)
1 1/2 cups flour
1 cup sugar
1 cup butter, softened
2 eggs
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla
2 tablespoons cocoa powder

DIRECTIONS
Preheat oven to 400 F. Sift together flour, baking soda, baking powder and cocoa. In a separate bowl, cream butter and sugar by mashing it with a fork or using a mixer. Add eggs, chestnut puree and vanilla. Blend well. Add wet to dry ingredients. Portion out in teaspoon-size balls onto a greased cookie sheet and bake for 7 minutes.  

Chestnut Puree

1 cup water
1 cup chestnut flour
1/2 cup brown sugar, packed 

Heat over medium-low heat while stirring, until the chestnut granules are soft (it may require adding a little bit more water). The final consistency should be something like mashed potatoes — moist, but not flowing. Let the mixture cool before use.