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Acorn Shortbread

Ingredients

140g acorn flour
100g white sugar
57g brown sugar
0.5T vanilla extract
227g unsalted butter (room temperature)
128g all-purpose flour
1g salt

Procedure

Mix all ingredients.
Shape dough into a cylinder and chill in the refrigerator until cold enough to easily handle.
Roll cylinder into a baking sheet so that it is at about 0.5" even thickness. The recipe as scaled here will fill a 9x13 sheet to the appropriate depth.
Chill the baking sheet with rolled dough in the freezer while the oven preheats to 350F.
Direct from the freezer, bake the cookie sheet for 26min, or until browning.
Allow the cookie sheet of dough to cool in the pan, then slice with a sharp knife. Don't try to move the sliced cookies until very cool, as they will be fragile.

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