Whole Wheat Shortbread Cookies Recipes

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WHOLE WHEAT SHORTBREAD COOKIES



Whole Wheat Shortbread Cookies image

Make and share this Whole Wheat Shortbread Cookies recipe from Food.com.

Provided by Haribol

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 4

2 cups whole wheat pastry flour
1/2 cup raw sugar (like sucanat)
1/2 lb butter
1 pinch salt

Steps:

  • In lg bowl, combine flour and sugar.
  • Cut in butter until you have a fine crumbly mixture.
  • Knead dough until smooth, about 7-8 minutes.
  • spread dough into ungreased 15x10 pan.
  • Pierce with fork all over.
  • Bake at 325* for 25 minutes.
  • While warm, cut into squares.

Nutrition Facts : Calories 117.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 61.4, Carbohydrate 11.4, Fiber 1.2, Sugar 4.2, Protein 1.4

WHOLE-WHEAT SHORTBREAD COOKIES



Whole-Wheat Shortbread Cookies image

These rustic shortbread wedges are made with whole-wheat pastry flour for a light, crumbly texture. Complete the treat with winter citrus, such as clementines or blood oranges, and dark chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 6

11 tablespoons unsalted butter, melted, plus more for brushing
1/4 cup plus 1 tablespoon cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine-grain sea salt
1 1/2 cups whole-wheat pastry flour
Raw sugar, for sprinkling

Steps:

  • Heat oven to 300 degrees.
  • Brush an 8-inch fluted tart pan with butter. In a bowl, mix together remaining butter with cane sugar, vanilla, and salt. Add flour and mix until just combined.
  • Press dough into prepared pan and chill in the freezer, 15 minutes.
  • Sprinkle the top with raw sugar and bake until golden, about 45 minutes.
  • Remove from oven, let cool slightly, then carefully remove from pan. Cut into 12 wedges and arrange on a parchment-lined baking sheet, leaving about 1 inch between each wedge.
  • Bake until crisp, about 15 minutes more. Let cool completely.

Nutrition Facts : Calories 164 g, Cholesterol 28 g, Fat 11 g, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, Sodium 51 g

THE BEST SHORTBREAD COOKIES FOUR WAYS



The Best Shortbread Cookies Four Ways image

Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.

Provided by Dorie Greenspan

Yield Makes about 24 cookies

Number Of Ingredients 33

2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon (optional)
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
2 cups (272 grams) all-purpose flour
1 cup (136 grams) all-purpose flour
1 cup (136 grams) whole wheat flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. wheat germ
1¼ (170 grams) all-purpose flour
1 cup (120 grams) rye flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
½ cup (113 grams) mini chocolate chips or 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1¼ cups (170 grams) all-purpose flour
1 cup (120 grams) spelt flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Finely grated zest of 1 orange or tangerine
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. flaxseeds or chopped toasted walnuts

Steps:

  • All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
  • Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
  • Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
  • Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
  • When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
  • Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
  • Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.

WHIPPED SHORTBREAD COOKIES



Whipped Shortbread Cookies image

A festive melt in your mouth cookie, and very easy to make.

Provided by William Anatooskin

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 5

1 cup butter, softened
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ cup red maraschino cherries, quartered
¼ cup green maraschino cherries, quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  • Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g

WHEAT BISCUIT SHORTBREAD



Wheat Biscuit Shortbread image

This buttery shortbread is a treat for all ages. Kids can help stir the dough with a wooden spoon.

Provided by Tracey Seaman

Time 27m

Yield Makes about 3 dozen cookies

Number Of Ingredients 7

2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon fine salt
1 1/4 cups unbleached all-purpose flour
1 cup white whole-wheat flour
8 ounces semisweet chocolate

Steps:

  • Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.
  • In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.
  • On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. Bake cookies for about 17 minutes, until golden and nearly firm in center. Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.
  • Finely chop semisweet chocolate. Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.

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