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Whole-Wheat Shortbread Cookies

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.

  • yield: Makes 12
Photography: John Kernick


  • 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


  1. Step 1

    Heat oven to 300 degrees.

  2. Step 2

    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.

  3. Step 3

    Press dough into prepared pan and chill in the freezer, 15 minutes.

  4. Step 4

    Sprinkle the top with raw sugar and bake until golden, about 45 minutes.

  5. Step 5

    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.

  6. Step 6

    Bake until crisp, about 15 minutes more. Let cool completely.

Whole Living, December 2011