Button Shortbread Cookies
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.
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