Toasted Hickory Nut Butter Cookies

Toasted Hickory Nut Butter Cookies

I was told I would never go back to the Pecan. Slave to the Hickory Nut hence forth. I stopped at a Hickory Nut stand at the local market, the two gentle old souls convinced me that the Hickory Nut put the Pecan to shame! Really? Pecans are so buttery and delicious, how could one dare say that this tinier sibling of the Pecan would be any bit tastier? An older woman piped in from behind..."You will never make a Pecan Pie again! The hickory nut is so much tastier." and then in agreement, the two elderly vendors oohed and ahhed in delight at such a delicious reference. I was sold. How could I argue with 3 people who had been baking for twice as long as I had been living!

$10.00 later, I left with a 1/2 lb of these most delicious nuts. What would I make? Savory, sweet? The nuts sat in their baggie all week long. It wasn't until Thursday night, 5 nights later, that I had a chance to make something. We were in for a long  night of storms. What better thing to do than make cookies. These cookies turned out divine... almost like (heaven for bid) Butter Pecan Ice Cream in a cookie!

Toasted Hickory Nut Butter Cookies - Buttery and Crispy

Set oven to 350. Line a baking sheet with parchment and place 1 cup of hickory nuts on sheet and toast in oven for about 10 minutes. Let cool and then chop until in small bits. You still want chunks, but not a nut meal! Turn oven down to 325.

In mixer with paddle attachment, blend 2 sticks, 1/2 pound of GOOD Butter. I use Organic Valley Unsalted as they are local and their butter is top notch. Add in 3/4 cup organic sugar, brown or white, your choice. I used unbleached sugar but I am sure brown would be delicious. Toss in 1 tsp. good vanilla and 1 tsp salt. (the salt brings out the maple flavor of the nuts) Add in 2 cups white spelt flour (can use wheat - I subbed spelt for a wheat free recipe). Mix until the dough comes together and add in your nuts. Wrap dough in plastic wrap and place in fridge for 30 minutes.

Take dough ball out of fridge. Cut ball in half with pastry cutter, place 1/2 in fridge. Roll out your dough on a floured surface. It will be thick, roll carefully. You want the dough to fairly thin. Cut with your favorite cookie cutter, I used triangles, and place on cookie sheet. 3 rows of 4 cookies. Leave space as these are very butter spread. If your dough has warmed up too much, place in the fridge for 5 minutes to set up.

Cook for about 13 minutes, check. Pull out at 13 minutes for a more tender cookie. Keep in for 15 minutes to caramelize the butter a bit and get a nutter flavor. 

Try not to eat them all in one sitting!

Loads of Food Love! ♥♥♥ Miss Megan

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