Whole wheat shortbread cookies made using mickey cutter this is the best time to put all your cookie cutters to use and my oven is buzzing too 🙂 Kids are also enjoying all the home baked goodies.Have few more recipes coming and I am done for this year’s holiday season.
Check out more christmas cookies.
For eggless cookie dough check here.
Yummy chocolate glzed mickey cookies ready!
Whole wheat shortbread cookies recipe
Whole wheat shortbread cookies recipe
Servings35 cookies
Ingredients
- 1 and 1/2 cups wheat flour
- 1 no egg
- 1/2 cup powdered sugar
- 1/2 cup butter at room temperature
- 1/3 tsp salt
- 1/3 tsp baking powder
- 1/4 cup chocolate glaze
Instructions
- To a mixing bowl - add powdered sugar and butter.Whisk well until creamy.
- Add vanilla essence and egg.Whisk well. It will look like curdling, do not panic but keep whisking.
- After few mins, it will become creamy, gather together.Place a sieve over the mixing bowl - add wheat flour.
- Add baking powder and salt.Sieve well to the mixing bowl.
- Gather together to form a soft dough.Cling wrap it and refrigerate it.The dough will be soft so refrigerate atleast for a hour then use it. It keeps well atleast for a week.
- Cling wrap and refrigerate it.
- Refrigerate it for atleast an hour.Roll between butter paper to avoid sticking.Roll it to 1/4 inch thickness, take your favorite cookie cutter.
- Cut shapes using the cutter.
- Arrange it in baking tray lined with butter paper.Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to turn golden brown.Let the cookies cool down completely.Prepare the chocolate glaze and keep it ready.
- Take a cookie and dip it in.You can make icing cone and draw too.I made it simple by just dipping in chocolate glaze.
- Let it cool down then store.
Notes
- I used homemade wheat flour.You can use white flour or wheat flour as per your preference.
- You can use chocolate glaze or just melt cooking chocolate and use it too.
How to make Basic whole wheat cookie dough recipe:
- To a mixing bowl – add powdered sugar and butter.Whisk well until creamy.
- Add vanilla essence and egg.Whisk well.It will look like curdling, do not panic but keep whisking.
- After few mins, it will become creamy, gather together.Place a sieve over the mixing bowl – add wheat flour.
- Add baking powder and salt.Sieve well to the mixing bowl.
- Gather together to form a soft dough.Cling wrap it and refrigerate it.The dough will be soft so refrigerate atleast for a hour then use it.It keeps well atleast for a week.
- Refrigerate it for atleast an hour.Roll between butter paper to avoid sticking.Roll it to 1/4 inch thickness, take your favorite cookie cutter.
- Cut shapes using the cutter.
- Arrange it in baking tray lined with butter paper.Bake in preheated oven at 180 deg C for 10-12 mins or until the edges start to turn golden brown.Let the cookies cool down completely.Prepare the chocolate glaze and keep it ready.
- Take a cookie and dip it in.You can make icing cone and draw too.I made it simple by just dipping in chocolate glaze.
Let it cool down then store.
Make these cookies and enjoy!
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