Whole Wheat Shortbread Cookies

June 25, 2013 § 2 Comments

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.

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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!

You’ll need:

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

Directions:

Preheat oven to 400 F

Whisk flour, sugar and baking powder in a large bowl.

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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.

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Line 2 baking sheets with parchment paper

Measure dough by 2 tablespoonfuls and roll into a ball. Place on prepared sheet, spacing 2″ apart.

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Make an indentation in center of each ball and fill with 1/2 tsp jam.

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Bake cookies until golden 12-14 minutes.

transfer to a wire rack and let cool.

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