Nourishment from the ground up

Acorn flour, acorn flour muffin mixes (gluten or gluten-free), acorn flour pancake mixes (gluten or gluten-free), and other acorn products.

Acorn Shortbread

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.