Active Time: 25 MinsTotal Time2 Hours 55 Mins
Yield: Serves 36 (serving size: 1 cookie)
These whole-wheat cookies have the expected “short” texture of classic shortbread, plus an irresistible buttery flavor. Cultured butter is worth seeking out here; the richer flavor really comes through in a cookie like this where the butter is front and center. You can also use regular unsalted butter for a still delicious but slightly less complex flavor.
Ingredients
- 9 ounces whole-wheat pastry flour (about 2 1/2 cups)
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted cultured butter, softened
- 1/3 cup plus 1 Tbsp. canola oil
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 ounces 60% to 70% cacao bittersweet chocolate, chopped
- 1 teaspoon flaky sea salt (such as Maldon)
Nutritional Information
- Calories 106
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 1g
- Carbohydrate 11g
- Fiber 1g
- Sugars 4g
- Added sugars 4g
- Sodium 77mg
- Calcium 0% DV
- Potassium 1% DV
- Calories 106
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 1g
- Carbohydrate 11g
- Fiber 1g
- Sugars 4g
- Added sugars 4g
- Sodium 77mg
- Calcium 0% DV
- Potassium 1% DV
How to Make It
Step 1
Preheat oven to 325°F. Whisk together flour, powdered sugar, cornstarch, and salt in a medium bowl.
Step 2
Beat together butter, oil, and granulated sugar in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Beat in vanilla. Add flour mixture; beat on low just until combined.
Step 3
Pat or roll dough into a 10 1/2-inch square on a baking sheet lined with parchment paper. Bake at 325°F until set and lightly browned around edges, about 30 minutes. Remove from oven, and immediately cut into 36 (1 3/4-inch) squares (a pizza cutter and ruler make this go quickly). Cool cookies completely on baking sheet, about 1 hour.
Step 4
Place chocolate in a small microwavable bowl. Microwave at high until melted, about 1 minute, stirring after 30 seconds. Using a spoon, butter knife, or small offest spatula, spread chocolate over half of top side of each cookie, and sprinkle flaky salt evenly over chocolate. Let stand until chocolate sets, about 1 hour. Store in an airtight container up to 3 days.
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