Whole Wheat Shortbread Cookies
The other day, my mom watched my kids and sent me home with a bag of these Shortbread Cookies. Talk about a good deal. I think the idea was that I was supposed to eat one and share the rest. Hmm. It didn’t really work out that way. I ate three and hid the rest for my husband who ate them in hiding while the children were distracted. What can I say? We are giving people.
We are also big fans of these cookies. My husband actually said, “Oh, these would be so good with ganache!” Ganache? Who are you and what did you do with my husband? THEN! He proceeded to make the recipe all by himself with said ganache. Martha Stewart’s, to be exact. This coming from the man who only sets foot in the kitchen to eat. After I picked myself up off the floor, I ate some of his cookies. Just as good as my mom’s.
These shortbread cookies are unusual in the fact that the only flour used is whole wheat. Held together by butter and eggs. So… pretty much straight health food. The five simple ingredients called for in this recipe will produce a super crumbly, slightly nutty dough.
The dough is so dry (picture graham cracker crumbs) that you will check the recipe 27 times to make sure you didn’t miss something. Nope, it’s okay. Just resist the urge to curse, pack it tightly into the scoop, and shape it with your fingertips until you have mini craters. I promise, it will all come together like a Christmas miracle. Then put a dab of jam or chocolate in the middle and slide it into the oven.
The cookies will turn out soft, crumbly, nutty and so delicious you might just eat five while taking pictures of them. Hey, it could happen.
These would make a simple Christmas gift, arranged on a fun plate or paired with a box of tea.
Whole Wheat Shortbread Cookies
Recipe adapted from Bon Appetit
Yield: 2 dozen
2 c. whole wheat flour
1/2 c. sugar
1 1/2 t. baking powder
11 T. salted butter, room temperature
1 egg, room temperature
1 egg yolk, room temperature
3 T. jam or Chocolate Ganache
- Preheat oven to 400°. Whisk flour, sugar, and baking powder in a large bowl. Using a cheese grater, grate in the butter and toss with the dry ingredients until a coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend. (You could also pulse the ingredients in a food processor until light and crumbly.)
- Line 2 baking sheets with parchment paper. Using a cookie scoop, scoop & pack the crumbly dough into balls. Place on prepared sheets, spacing 2″ apart. Make an indentation in center of each ball with your thumb; fill each with 1/2 teaspoon jam or chocolate ganache.
- Bake cookies until golden, 10-12 minutes. Transfer to a wire rack to cool.
I have heard nothing but rave reviews lately about Steven Smith Tea (Amazon). Have you tried it? Seriously, it seems like I see it everywhere now. It has the reputation of being a high quality, perfectly balanced tea. Even better, Smith Tea is a local Portland company! While it is definitely a splurge for a box of tea, this would make a really fun, thoughtful gift for the tea lover in your life. Check out all the different flavors. And don’t forget the shortbread!
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