Acorn Shortbread

Ingredients

• 140g acron 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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