Button Shortbread Cookies

Button Shortbread Cookies

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From: EatingWell Magazine, November/December 2014

This healthy shortbread cookie recipe uses white whole-wheat flour instead of white flour. The light-colored flour is mild in flavor, adding nutrients without overpowering the classic shortbread taste. These cookies are easy to make, so they're perfect for a holiday cookie swap or afternoon tea. These cookies are also wonderful to bake with small kids because they'll love poking the buttonholes in the shortbread dough.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 1⅔ cups white whole-wheat flour or all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), at room temperature
  • 6 tablespoons canola oil
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract

Preparation

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  1. Sift flour and salt together into a medium bowl. Beat butter, oil and sugar in a mixing bowl with an electric mixer on high speed until well blended, about 1 minute. With the mixer on low speed, beat in the flour mixture and vanilla until just combined.
  2. Divide dough into 2 equal portions and roll each into a log about 6 inches long. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
  3. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  4. Working with one log at a time, cut the cookies ¼ inch thick. (To keep the cookies round, roll the log just slightly after each slice.) Place the cookies about 1 inch apart on the prepared baking sheet. Using a wooden skewer, make 4 holes in the center of each cookie so it resembles a button.
  5. Bake until the cookies are pale golden brown, 9 to 11 minutes. Let cool slightly on the pan, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
  • Make Ahead Tip: Prepare through Step 2 up to 1 day ahead or freeze airtight for up to 2 months. Store cookies in an airtight container for up to 5 days.
  • Equipment: Parchment paper or nonstick baking mat

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 68 calories; 5 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 0 mcg folate; 7 mg cholesterol; 2 g sugars; 2 g added sugars; 79 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 1 mg iron; 33 mg sodium; 8 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

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