Spiced Poppy Seed Shortbread Cookies
Whisk all-purpose flour, whole-wheat flour, coconut, poppy seeds, ginger, nutmeg (or mace), amchoor (or ginger), baking powder and salt in a medium bowl. Cream butter and sugar together in a large bowl with an electric mixer on medium-low speed until well blended but not fluffy. Split vanilla bean and scrape the seeds into the butter mixture. Add oil and beat, scraping down the bowl occasionally, until smooth. Add egg and beat just until incorporated. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.Advertisement
Turn the dough out onto a large sheet of parchment paper. Pat into a rectangle and cover with another large sheet of parchment. Roll the dough, lifting and replacing the top sheet as needed to smooth out any wrinkles in the paper, into a 12-by-7-inch rectangle about 1/4 inch thick. Use a bench scraper or spatula to press in all four edges to keep them even and straight. Refrigerate until firm, about 1 hour.
Position racks in middle and upper thirds of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment.
Remove the top sheet of parchment from the dough. Using a pastry wheel or a sharp knife, cut the dough into 1-inch squares. Transfer the cookies to the prepared pans, 1 inch apart.
Bake the cookies, rotating the pans from top to bottom and front to back halfway through, until golden brown, 12 to 16 minutes. Transfer the pans to wire racks and let the cookies cool completely.
To make ahead: Store airtight at room temperature for up to 1 week or freeze for up to 1 month.
Equipment: Parchment paper
1 fat, 1/2 other carbohydrate, 1/2 starch