Shortbread Cookies
Makes approximately 18 cookies
Ingredients

• 7 ounces unsalted butter, cut into tablespoon-sized pieces
• 2.5 ounces oats
• 7.5 ounces all-purpose flour
• 1.5 ounces cornstarch
• 3 ounces fine sugar
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• Optional: 3/4 cups chopped pecans or walnuts 

Method

1. Adjust oven rack to center position and preheat oven to 350°F. 
2. Place oats in a spice grinder or blender and process to a fine flour, about 1 minute. 
3. Sift flour and cornstarch. Add salt and ground oats. Mix.
4. Cream the butter and sugar.
5. Mix in vanilla.
6. Add the mixed flour, cornstarch, oats and salt.
7. Mix, making sure the dough is homogenous.
8. Mix in nuts if using.
9. Scaling Instructions:
   1. Roll the dough to ¼” thickness.
   2. Cut, using a straight wheel cutter-- rectangles approximately 1 ½ ” by 1”. Prick the center of each cookie four times with a toothpick or wooden skewer to dock. Gather any dough scraps and repeat rolling, cutting and transferring. Rolled out dough may also be cut into shapes or rounds, sprinkled with sugar or dipped in tempered chocolate. 
   3. Alternatively: roll out dough into 12 inch log; press down on sides to create rectangular shape; chill slightly and cut 1/4 inch slices.
10. Bake at 350°F 18 to 20 minutes. Do not give too much color, keeping them blond as you can.  

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