whole-wheat shortbread

  • 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
  1. Preheat oven to 350°F. Using a stand mixer fitted with paddle attachment, cream butter and sugar until smooth.
  2. 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).
  3. 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.


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