Goat Butter Cookies with Acorn Flour & Hickory Nuts

For the butter cookies:

1 cup a.p. flour

1/8 cup acorn flour

1/2 cup goat butter (softened)

1/3 cup sugar

1/4 tsp kosher salt

 

For the topping:

1/2 cup chopped hickory nuts (you can use pecans in place of hickory nuts)

1 egg white (whipped until frothy)

 

  1. In a stand mixer, cream the room temperature goat butter & sugar with a paddle attachment for about 5 minutes, scraping down the sides every minute or so. 
  2. add the sifted flours and salt and mix to combine.
  3. using parchment paper or plastic wrap, roll the dough into a log about 3” in diameter. 
  4. refrigerate the dough until hard.
  5. slice into 1/2 inch rounds and bake at 350 degrees F for about 12 minutes.
  6. remove from oven and brush with the egg whites and top with crushed nuts.
  7. bake again for 3 to 5 minutes until the nuts are slightly toasted.
  8. Thats it!