Whole-Wheat Shortbread Cookies

/ Tuesday, February 9, 2010

A few weeks ago I had this tremendous urge for a plain, honest shortbread cookie. They're so simple to make-something about their sandy texture and buttery taste just sends me to the moon! I chose to use whole wheat flour in place of all purpose in my new favorite shortbread recipe (found here on Food Network's website,) not because of figure concerns, come on, but because the nuttiness of the whole-wheat flour gives the shortbread a toasted flare. It's like brown-butter shortbread without the extra work!

Instead of patting the dough into pan, scoring it, and cutting it later- the traditional way of preparing shortbread- I cut the unbaked dough into coins using a cookie cutter. It was an effort in portion control and thankfully worked out for the best. I brought them to work and they were devoured in minutes! They may have been small, but everyone got a little taste of 'em.

Classic Shortbread - from FOOD NET. MAG
Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.

Next I need to make Martha Stewart's Peppercorn Shortbread studded with pink & green peppercorns. Simply gorgeous! Enjoy... :)


  1. Wow, great idea with the shortbread, they sound delicious, especially with whole wheat flour.
    I've been making almond shortbread quite a lot lately as kids love it so much - http://bit.ly/baMcTz

    Let me know if you try it out and what you think of it!

    Jess :-)

  2. I like the way your little round cookies look!

    I'm wondering...

    Do you bake them on a cookie sheet (greased?) for the same amount of time at 300 degrees? (Or do you change the length and temperature of cooking?)


    Carolyn in Orlando, Florida

  3. Hi Carolyn,

    I like to bake shortbread in a 8-inch-square or a larger rectangular baking pan, then cut out the shapes right after I take them out of the oven, when the dough is still warm. The shapes come out clean. Bonus: you can snack on the scraps.



Let's chat! And be sure to check back—I make an effort to respond to every comment! xo EEP

© Hey, EEP!. Design:Maira Gall.