Toasted hickory nut butter cookies

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!