The picture accompanying the recipe for these Shortbread Cookies in Bon Appetit (September 2011 Issue) was quite appetizing and the use of only whole wheat flour a bit unusual..so we had to try it.
The color or the finished product as well as the presence of Raspberry Jam made us think of Linzer Tarts but the comparison really stops here. The cookie is crumbly-er because of the whole wheat (hey, here is to extra nutrition in your cookie!!), has the sandy texture of the whole wheat (in a good way!!) and is really a thumbprint, revisited. Not too sweet, it gets its sugar from the jam and most of all, can be prepared in a flash!
2 cups whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
10 1/2 TBsp salted butter, room temp.
1 large egg, room temp.
1 large egg yolk, room temp.
3 TBsp (about) raspberry jam
Preheat oven to 400 F
Whisk flour, sugar and baking powder in a large bowl.
Add butter, using your fingertips rub butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture, stir until just blended.
Line 2 baking sheets with parchment paper
Measure dough by 2 tablespoonfuls and roll into a ball. Place on prepared sheet, spacing 2″ apart.
Make an indentation in center of each ball and fill with 1/2 tsp jam.
Bake cookies until golden 12-14 minutes.
transfer to a wire rack and let cool.