Acorn Shortbread


  • 8 oz (2 sticks) unsalted butter, at room temperature
  • ½ cup sugar
  • ¼ cup maple sugar
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 cup acorn flour
  • 1 cup all-purpose flour


Put the butter in a large bowl and add sugar and maple sugar. Using a fork, mix them together until well combined. Add in the vanilla extract.

In another bowl, mix the salt, acorn flour, and all-purpose flour with a whisk until combined. Pour the flour mixture into the bowl with the butter and sugar and mix well with the fork. The dough will come together quickly, but will be sticky. Don’t overwork it, but be sure it is all mixed.

Shape the dough into a disk, cover with plastic wrap and set in the freezer about 2 hours, and up to overnight in the fridge. The dough must be very cold for this to work, or the cookies will collapse.

Preheat oven to 350°F. Flatten the disk of dough to about 1/2 inch thick and cut into cookies using a 2-inch cutter. Repeat until you’ve used all the dough.

Arrange the cookies on an ungreased baking sheet and bake for about 25 minutes, or until the edges of the cookies just begin to brown. Allow to cool on a rack.

These are great for many outdoor activities as they will keep for several days.

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