Acorn Maple Shortbread Cookies

Makes about a dozen large cookies.

Prep Time: 45 minutes, including chill time for the dough.

Cook Time: 25 minutes

2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup sugar
1/4 cup maple flakes
1/2 teaspoon vanilla extract
A pinch of salt
1 cup all-purpose white or whole wheat flour
1 cup acorn flour

Put the butter in a large bowl and add the sugar and flakes. Use a fork or spoon to mix them together until well combined. Add the vanilla extract.
In another bowl, mix the salt and the flours with a whisk until combined. Pour the flour mixture into the bowl with the butter and sugar and mix well with the fork or spoon. The dough will come together quickly, but will be sticky. Don’t overwork it, but be sure you don’t have hidden blobs of butter in your dough.
Shape the dough into a disk, cover with plastic wrap and set in the fridge for at least 30 minutes, and up to overnight.
When you are ready to bake, preheat the oven to 350°F. Flatten the disk of dough to about 1/2 inch thick and cut into cookies. I used a 2-inch cutter, but any sort of cutter would do. An acorn-shaped one would be cute. Keep soing this, reshaping the dough, until you’ve used it all.
Arrange the cookies on an ungreased baking sheet and bake for 23 to 26 minutes, or until the edges of the cookies just begin to brown.

Courtesy of:

Dori Ross