baking therapy: whole wheat shortbread

Posted on July 1, 2011

I very much enjoying making my food blog rounds, collecting new ideas, ooohhing and ahhhing at all the pretty photos and delicious dishes. There are just so many amazing cooks out there – it’s both intimidating and inspiring! These whole wheat shortbread cookies caught my eye on Lottie + Doof, a fabulous and adventurous mostly baking blog. They were just too adorable (and contained too much butter) not to make. I had high hopes to turn them into nectarine sorbet-shortbread ice cream sandwiches. The sandwiches never happened, but these cookies were wonderful.

Whole Wheat Shortbread, adapted from Lottie + Doof 
2 cups plus 2 T all purpose flour
1 cup plus 1 T whole wheat flour
3/4 cup cornstarch
16 oz butter, at cool room temperature (I used Strauss Unsalted Butter – it is amazingly creamy and has a great grassy flavor)
3/4 cup sugar
1 t salt
additional sugar for dusting

Heat an oven to 325 degrees. In a large bowl, combine the flours and cornstarch. In standing mixer, beat butter, sugar and salt together. Add the flour mixture and mix just to combine. Be careful not to overmix – you don’t want a tough cookie!

Line several baking sheets with parchment. Roll out the dough on a flour dusted workspace. I rolled mine out to about 1/4 inch thickness. Cut using cookie cutters into your desired shapes – I choose a round because it was the only cutter I knew its whereabouts. Transfer onto your parchment lined sheets using a thin spatula. The dough is very soft and your meticulously cut shapes can get a little wonky if you’re not careful with them. Bake for 12 – 15 minutes, until just golden on the edges. Let them cool for a few moments and then dust with sugar. After dusting, let them cool completely on a wire rack and then enjoy!

These cookies are wonderful – so light and delicate and just sweet enough. They are good with sorbet, with coffee, and all by themselves. The recipe makes a lot of dough … I would recommend halving it or saving some of the dough in the freezer for the next time a shortbread craving strikes. If you decide to go the freezer route, let the dough come to cool room temperature before rolling it out and then bake as directed above.

And wow … we’ve had a lot of sweet treat posts in a row. Where’s Jordan to help set this course right?

-Emily