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.

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Ingredients

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Directions

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  • Heat oven to 300 degrees.

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  • 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.

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