• This dough can be made using two different techniques, resulting in different flavor.
• The first technique is simply by creaming the butter with the sugar before adding the remaining ingredients.
• The second technique is by browning the butter first.  Browning the butter deepens the flavor of the butter with  a slightly nuttiness and actually intensifies the butter flavor.  In order to brown the butter, melt the butter in a small saucepan over medium heat.  As the butter melts, swirl the butter around occasionally by gently moving the pan in a circular motion.  Continue with this for several minutes, until the butter starts to develop a golden brown color.  Once you see the butter beginning to turn color, immediately remove the pan from the heat and let cool.  Once the butter has cooled, proceed with making the dough by adding the sugar in step 2. 

FOR THE DOUGH: 

1. Preheat oven to 325 degrees.
2. In a bowl, using a mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.    
3. Reduce the speed to low and add the vanilla.
4. In a small bowl, combine the oat flour and salt. 
5. Add the flour mixture in three increments, and combine with the mixer on low speed.  Stop the mixer in between each addition of flour and scrape down the sides. 
6. Mix until the dough comes together in a ball.  (The dough may be refrigerated for a week or frozen for up to 2 months.) 
7. Using two pieces of parchment paper, roll the dough to about 1/4 inch in thickness.  This dough is very dense and will require a rolling pin to help spread it out. 
8. Place on a rimmed baking sheet and remove the top piece of paper.
9. Bake in oven at 325 degrees for 8 minutes.
10. Remove from the oven and rack with a fork to break dough into medium clumps.
11. Place back in the oven and bake for 7 minutes more.
12. Remove from the oven and rake again to create smaller grains of sand.  **
13. Cool and store in an air tight container for up to two weeks or freeze for up to 2 months.