February 18, 2010
They say necessity is the mother of invention. The necessity: out of white flour when I promised to make cookies. The invention: a whole wheat version of the shortbread I usually make. However, my family liked the first results of this version so much that I continued to tinker with it until I got the proportions and ingredients just right.
Here's the recipe:
1 1/4 c unbleached white whole wheat flour (notice it is white whole wheat, not regular)
3-4 tblsp brown sugar, depending on how sweet you want it
1 1/2 tsp pumpkin pie spice
1/2 c butter, softened
1 tblsp milk
Mix flour, brown sugar, and pumpkin pie spice together in a mixing bowl. Add butter and mix. Add the milk and mix again. Knead the dough a few times by squishing it together with your hands, making sure everything is well mixed. You can now see if you need to add flour if the dough is too wet or a little milk if it is too dry.
Break off a small piece and roll it into a ball about 1 1/2 inches. Flatten the ball between your palms and place it on a cookie sheet. Repeat with the rest of the dough. Depending on the size of the ball you made, you should have 10-12 cookies.
Bake on an ungreased cookie sheet at 325F for 20-25 minutes.
Ta-da! Quick and easy spiced shortbread made with whole wheat flour. Enjoy!
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