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Whole Wheat Shortbread Cookies

From the book Favorite Food at Home by
Yield 20 cookies

Culinate editor’s note: These were indeed delicious when slathered with jam and pressed together, as Rachel Allen suggests. When we tested this recipe, the mixture was too dry to bring it together on the first try, so we added another tablespoon of butter, processed it, and proceeded with the recipe.

Introduction

My boys love making these cookies so they can choose whatever shapes they like. They are great for birthday parties and lunch boxes. They are also good sandwiched together with raspberry jam!

Ingredients

¾ cup (3 oz.) whole-wheat flour
¾ cup (3 oz.) unbleached all-purpose flour
8 Tbsp. (1 stick) butter, softened
¼ cup (2 oz.) superfine sugar

Steps

  1. Preheat the oven to 350 degrees.
  2. Place all the ingredients in a food processor and whiz until the mixture almost comes together and resembles coarse breadcrumbs. Then tip the mixture onto a work surface and bring it together with your hands.
  3. If you are not using a food processor, rub the butter into the combined flour and sugar in a bowl and bring it together with your hands.
  4. Sprinkle your work surface with a little flour (wheat or white) and roll out the dough until it is about ¼-inch thick (or roll it between two pieces of plastic wrap).
  5. Using a cookie cutter, cut the dough into whatever shapes you like, or just simply into squares with a knife.
  6. Transfer onto a baking sheet (no need to grease or line it) and bake in the oven for 6 to 10 minutes depending on the size, or until the cookies are pale golden and feel firm on top.
  7. Remove carefully and cool on a wire rack.

This content is from the book Favorite Food at Home by Rachel Allen.

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100% recommend this recipe
1. by Margaret Studer on May 19, 2010 at 1:36 PM PDT

Oh my gosh, Rachel. I am the national tea examiner from Examiner.com. I am so going to make these cookies and photograph them and write about them.
I am always looking for new foods to serve with tea.
Of course I will not publish your recipe, but I will put a link back this page. I think they would be great with berry or cherry jam or even marmalade.
Margaret Studer

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