HICKORY NUT COOKIES

2 tab. butter

1/4 cup chopped hickory nuts (1 ounce)

1/4 cup white sugar

1/4 cup packed light brown sugar

2 large egg whites

6 tab. flour

2 tea. pure vanilla extract

Lightly oil 3 baking sheets or coat them with nonstick cooking spray. (Or use 1 baking sheet and wash between use.) In small saucepan, melt butter over medium heat. Add nuts and stir until the butter is lightly browned, about 1 min. Transfer to mixing bowl. Stir in white and brown sugars. Add egg whites, flour and vanilla; whisk until combined. Preheat oven to 300'.

Working with one baking sheet at a time, spoon a heaping tea. of batter to make a line about 8" long and 3/4" wide. Repeat to make 8 lines on the sheet, spacing them about 1" apart. Bake 8 to 10 min. or until they are well-browned on the edges.

Working quickly using a metal spatula, remove a cookie and wrap it around a 3/4"-thick wooden dowel or a fat wooden spoon handle. Once the cookie stiffens, slide it off and repeat with the next cookie. If the unshaped cookies begin to harden and stick to the pan, return the baking sheet to the oven for 30 seconds to soften them. The cookies may be stored in an airtight container for up to 4 days.