Whole Wheat Shortbread Cookies Recipe
Whole Wheat Shortbread Cookies are soft buttery cookies made by baking a mix of butter, flour, eggs and sugar. The cookie dough is shaped with cookie cutter and glazed with chocolate. These make a festive treat and a hot with kids.
Servings35 cookies
Ingredients
- 1 ½ cups wheat flour
- 1 no egg
- ½ cup powdered sugar
- ½ cup butter at room temperature
- ⅓ teaspoon salt
- ⅓ teaspoon baking powder
- ¼ 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 at least for a hour then use it. It keeps well at least for a week.
- Roll between butter paper to avoid sticking. Roll it to ¼ 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 Whole Wheat Shortbread Cookies.
Notes
- Room temperature – I always use butter that's soft and at room temperature. This helps it blend smoothly with sugar.
- Whisking – I whisk butter and sugar until creamy. When you add egg it looks like curdling but keep whisking and it will come together.
- Dough resting – I refrigerate dough for at least one hour before rolling. This helps the dough firm up and prevents sticking.
- Rolling – I roll dough between butter paper to avoid mess. This keeps the surface clean and the dough doesn't stick anywhere.
- Thickness – I keep the dough thickness about one quarter inch. This gives perfect texture when baked.
- Baking – I watch cookies carefully during baking. I remove them when the edges turn light golden brown.
- Cooling before glazing – I always let cookies cool completely before dipping in chocolate. Hot cookies make the glaze runny.
Nutrition Facts
Whole Wheat Shortbread Cookies Recipe
Amount Per Serving (20 g)
Calories 55
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 47mg2%
Potassium 7mg0%
Carbohydrates 7g2%
Fiber 0.1g0%
Sugar 3g3%
Protein 1g2%
Vitamin A 81IU2%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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