- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- Pinch kosher salt
- 2 cups whole-wheat pastry flour
- 1-2 tablespoons turbinado sugar, for dusting, optional
- Preheat oven to 350°F. Using a stand mixer fitted with paddle attachment, cream butter and sugar until smooth.
- Add salt and flour, a little at a time, until all of flour is added. Transfer dough to an 8-inch springform or fluted tart pan (or a rectangular pan lined with parchment paper). Dough will be shaggy but use your fingers to press it evenly into pan. Dust top with turbinado sugar (if using).
- Bake for 20-25 minutes, until shortbread is lightly brown around edges and a toothpick inserted in center comes out clean (do not over-bake). Allow to cool before slicing.
Makes approximately 12 pieces.
cook’s note: You can also make this recipe into cookies. Transfer dough to a surface and shape into a flat disk. Wrap in plastic wrap and chill for 1 hour. Remove dough from refrigerator and unwrap. Dust a work surface and rolling pin with flour. Allow dough to soften for 5 minutes. Roll dough to 3/8-inch thick and cut out shapes. Place cookies on an ungreased baking sheet and continue cutting out shapes, re-rolling dough as needed. Transfer baking sheet to refrigerator and chill cookies for 30 minutes. Preheat oven to 350°F. Remove cookies from refrigerator and bake for 18-22 minutes, until cookies are just browned around edges. Remove from oven, transfer to a wire rack and cool.
We love these cookies made with regular, sifted flour instead of the whole-wheat pastry flour with one of these add-ins:
vanilla: seeds from 1 vanilla bean.
lemon: zest from 1 lemon.
lemon-lavender: add zest from 1 lemon to batter. Before baking, use your fingers to crumble 1/2 teaspoon ground lavender with 1 teaspoon turbinado sugar and dust over cookies.