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. Source: EatingWell Magazine, November/December 2014

Virginia Willis


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.

  • Working with one log at a time, cut the cookies 1/4 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.

  • 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 Facts

68 calories; 4.9 g total fat; 1.8 g saturated fat; 7 mg cholesterol; 33 mg sodium. 8 mg potassium; 5.8 g carbohydrates; 0.6 g fiber; 2 g sugar; 0.8 g protein; 79 IU vitamin a iu; 1 mg calcium; 1 mg iron; 2 g added sugar;