1/2 c. old fashioned rolled oats
1 ½ c. all purpose flour
1/4 c. cornstarch
2/3 c. powdered sugar
1/2 t. salt
1 cube (1/2 c.) plus ¾ cube (6 T) butter, cut in pieces
Heat oven to 450 degrees. Briefly process oats in a food processor till reduced to about 1/3 c. of oat flour. Add to this the all-purpose flour, cornstarch, powdered sugar and salt, and pulse to combine. Or – if you don’t have a food processor – use a blender to make the oat flour, and combine with the dry ingredients in the bowl of a stand mixer. Drop butter pieces here and there into dry ingredients and pulse or mix briefly just till dough forms and pulls away from the side of the bowl. Remove dough to floured board, press into a 10-inch circle, pierce here and there with toothpick and cut into eight wedges. Place wedges on cookie sheet and bake. Check after 12 minutes, but it will probably take more like 18. Edges should be just browning.