Shortbread Cookies

This shortbread recipe was developed by former Oliveto Pastry Chef, Jenny Raven.  These cookies are buttery, sweet and have just the right amount of salt. We highly recommend these paired with your favorite ice cream, sorbet, an espresso, dipped in chocolate…the list goes on.  These little rectangles of joy are versatile and deserve a spot in your cookie repertoire.

Whole Grain Shortbread Cookies
Makes approximately 24 cookies
Created exclusively for Community Grains by former Oliveto Pastry Chef Jenny Raven

Ingredients

8 oz. soft unsalted butter (2 sticks)
1/2 cup granulated sugar
1/4 tsp sea salt
2 cups Community Grains Hard Red Winter Wheat Whole Grain Flour
1/2 tsp vanilla extract

Directions

In the bowl of an electric mixer, beat very soft room temperature butter with the sugar, vanilla and salt until just blended. Scrape down the sides of the bowl and add the flour. Mix on low speed until you have a uniform dough.

Turn the dough out onto a large piece of plastic wrap and chill for at least 45 minutes -maximum 24 hours. Once chilled, remove the from the plastic wrap and roll the dough on a heavily floured piece of parchment to 1/4″ thick. Transfer to sheet pan and chill for 15-20 minutes until firm.

Cut the dough with a pizza cutter or knife to form cookies 3/4″ x 1 1/2″ rectangles.  Space evenly on a parchment-lined sheet pan.  Prick with a fork and sprinkle with sugar, if desired. Bake in a 350 degree oven for 10 -15 minutes, until firm and golden.

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2 Responses to Shortbread Cookies

  1. Aviva Garrett says:

    These cookies are quite delicious. I think they will be better in a few days, to let the flavors meld.

    Ours never got golden, but then it’s hard to tell because they start out a dark brown. Any hints on how to tell that they are golden?

    • Olivia Marshall says:

      Hi Aviva,
      We’re glad you like them. You’re right that it is hard to tell when the cookies are golden brown since the dough starts out a darker color than the finished cookie. Check the cookies half way through baking and you’ll see them lighten in color as they bake and what you’re looking for in terms of “golden brown” is more of a ruddy blush. Let us know if you have any other questions.

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