Vermont Maple Oat Sablés

Instructions

1. Place the oats in a food processor or Magic Bullet and grind until it turns into a fine flour with no pieces of oats left. Set aside until ready to use.
2. In the bowl of a stand mixer (or a large bowl, if you're using hand-held mixers), place the butter and maple syrup and beat on medium speed until well incorporated and fluffy, about 3 minutes.
3. Add egg yolk and mix until combined.
4. Add all dry ingredients and the oat flour, and mix until evenly combined.
5. Cut out two pieces of parchment paper about the size of a sheet tray. Dump out the dough onto one of the pieces, and press the second piece on top.
6. Use a rolling pin to gently pat the dough down into an even disk about 3/4" in height (it\'s okay if it looks amorphous, we will be cutting out shapes later). Place in the freezer for 20-30 minutes.
7. Remove dough from freezer and peel off the top piece of parchment. Use a cookie cutter or a knife to cut out desired shapes. If the dough is too cold, let it sit for a few minutes until it's pliable enough to cut shapes from, but do not let it get too warm or you won't be able to work with it.
8. Remove excess dough and set aside. Place the cut out shapes on your parchment paper and place it back in the freezer.
9. Preheat oven to 350 degrees.
10. Once oven is preheated, remove sablés from freezer. Place the parchment paper on a sheet tray and pop it into the oven.
11. Bake for 11-13 minutes until the edges are lightly brown - do not overbake, they will continue to bake as they cool.
12. Once sablés are done, brush maple syrup over each of them while they're still warm.
13. Let cool in the pan for 15 minutes - these are delicate sablés, so if you move them too soon, they'll break.
14. Serve with ice cream, tea, or on their own. Store at room temperature for up to 1 week.