1 cup all-purpose flour
1/2 cup acorn flour
1/3 cup confectioner's sugar
1/4 tsp kosher salt
1 stick (4 oz) butter, room temp
1 egg yolk
-In a medium bowl, whisk together the flour, acorn flour, and salt to combine.
-In a stand mixer, or with a hand mixer, beat butter and sugar until light and creamy. Be sure to scrape down the sides of the bowl.
-Add the egg yolk and beat until thoroughly mixed.
-Add the flour mixture to the butter, and beat until just combined.
-Put the dough on a large piece of parchment or wax paper, and roll into a log, twisting the ends to help shape and secure.
-Freeze for 30 minutes (or refrigerate for at least 2 hours), until firm.
-Preheat oven to 325 deg.
-With a serrated knife, cut dough in 1/4 inch slices. Place on a nonstick or lightly greased sheet pan.
-Bake for 10 minutes. Rotate pan and bake for another 10-15 minutes, until the cookies are just beginning to brown. Let cool on the tray.
Credit: J. Barrett, 2015.