With walnuts and hickory nuts.
We talked about hickory nuts in the post for hickory nut filling from San Antonio, Texas. They aren’t commercially cultivated, so if you want a substitute you can find in the grocery store, use pecans.
Compare this version from the October 23, 1904 edition of the Boston Sunday Post:
Cream together a cupful of butter and two of sugar. Beat in the whipped yolks of three eggs, add a half-cupful of milk and then the beaten whites. Work in two cupfuls of flour, sifted twice with a teaspoonful of baking powder, and if this does not make a dough that could be rolled out, add more flour cautiously, not to have the cakes be too stiff. Roll into a very thin sheet, strew thickly with the kernels of hickory nuts, pecans or English walnuts, chopped fine and sprinkled with sugar. Fold the dough once over the nuts, passing the rolling pin lightly over the upper sheet, and cut into rounds with a cake cutter. Bake in a quick oven, covered, for fifteen minutes; uncover and brown.
From the box of Evia Marie Sands of Louisville, Kentucky.
2 cups brown sugar
1 cup white sugar
1 cup butter
1 tsp. cinnamon
3 eggs, well beaten
1 cup chopped walnuts
1 cup hickory nuts
4 cups flour
1 tsp. baking soda
Mix in order given, form in long roll and let stand overnight. In morning slice very thin and bake. Use half of recipe.
Yesterdish suggestion: Since we have refrigeration now, maybe use it when letting the cookies rest overnight?