Whole-Wheat Shortbread Cookies
These rustic shortbread wedges are made with whole-wheat pastry flour for a light, crumbly texture. Complete the treat with winter citrus, such as clementines or blood oranges, and dark chocolate.
Whole Living, December 2011
- 11 tablespoons unsalted butter, melted, plus more for brushing
- 1/4 cup plus 1 tablespoon cane sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 1 1/2 cups whole-wheat pastry flour
- Raw sugar, for sprinkling
- Heat oven to 300 degrees.
- Brush an 8-inch fluted tart pan with butter. In a bowl, mix together remaining butter with cane sugar, vanilla, and salt. Add flour and mix until just combined.
- Press dough into prepared pan and chill in the freezer, 15 minutes.
- Sprinkle the top with raw sugar and bake until golden, about 45 minutes.
- Remove from oven, let cool slightly, then carefully remove from pan. Cut into 12 wedges and arrange on a parchment-lined baking sheet, leaving about 1 inch between each wedge.
- Bake until crisp, about 15 minutes more. Let cool completely.
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