Whole-Wheat Shortbread Cookies

LoadingSave to your recipe box

shortbread cookies

As the granddaughter of a Dutch grandma, I guess I can’t help but love baked goods made with butter. There’s something incredibly satisfying about flaky, buttery baked goods, and although butter is not exactly good for you, it’s far superior to margarine and to highly processed vegetable oils, and the good news is that the wonderful flavor and texture imparted by it allow us to use a relatively small amount of sugar while still producing delicious cookies.

Makes 24 cookies
New quantity:

Total time: 1 hour 40 minutes
Prep: 10 minutes
Inactive: 45 minutes
Bake: 15 minutes
Cool: 30 minutes

3/4 cup (12 tablespoons, 170 grams) unsalted butter, soft
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups plus two tablespoons white whole-wheat flour, plus 2 tablespoons more for work surface

1. Place butter, sugar, vanilla and salt in food processor bowl. Process to combine.

2. Gradually and flour, processing until soft dough forms.

3. Divide dough to two parts and flatten each into a disc. Wrap with plastic wrap and chill in fridge for 30 minutes.

4. Heat oven to 350 degrees F. Line two cookie sheets with parchment paper. Roll each disc to 1/4-inch thickness and cut out 24 circles using a 2-inch cookie or biscuit cutter. Dough will be difficult to work with – it tends to fall apart – but don’t let that scare you. Roll it gently, pat it down with your hands if it falls apart, keep gathering scraps and crumbs and briefly knead them, then pat again and cut more circles. Think of it as playing with play dough – this is a very forgiving dough and although you’re not supposed to overwork it, cookies will turn out delicious even if you end up kneading and working the dough a little more than planned.

5. Place cookies on prepared baking sheets. Decorate with fork tines if you wish. Chill 15 minutes in fridge, then bake 12-15 minutes, until golden and edges are just light brown, rotating the baking sheets halfway through the baking. Cool 2 minutes on baking sheets placed on cooling rack, then transfer to cooling rack to cool completely.

Nutrition per cookie
Calories 102.5
Total Fat 5.9 g
Saturated Fat 3.6 g
Cholesterol 15.5 mg
Sodium 25.0 mg
Total Carbohydrate 11.2 g
Dietary Fiber 1.2 g
Sugars 4.2 g
Protein 1.2 g
Weight Watchers Points Plus: 3 points

Print Friendly

More Healthy Recipes: