Buttery and just barely sweetened, the brown sugar in this shortbread was a delicious change. The addition of the fresh whole wheat improved the texture and added a new dimension to the flavor as well.
I am not usually a fan of basic shortbread. Yet, I kept finding myself going back for one more piece. I finally resorted to sending the rest of these home with a friend later that day.
These were not very pretty cookies, by anyone’s standards. However, they were delicious.
If I had taken a little more time rolling out the shortbread and then cutting it into even pieces for the oven; it is likely that I would have arrived at a much lovelier final result. Pretty or not, they were delicious!
- 1 cup butter
- 1/2 cup brown sugar
- 1 1/2 cups AP flour
- 3/4 whole wheat flour I used freshly ground hard white wheat
- Preheat oven to 300 degrees. Cream together the butter and sugar until light and fluffy. Whisk together the flours and then slowly add the flours to the butter mixture. Combine all ingredients well.
- Using your fingertips or a rolling pin, press out the dough on a silpat mat. Press the dough to about 1/3" thickness. This made a rectangle approximately 8"x10" in size. Cut into triangles or rectangles and place on a baking sheet. Dust with brown sugar and use your fingertips to smooth the sugar across the top of the cookies. Pierce them with a fork prior to baking.
- Bake for 20-25 minutes, until just barely browned around the edges. Let cool on the sheet until firm enough to transfer to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!