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.
Source: EatingWell Magazine, November/December 2014
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Ingredients
Directions
Tips
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
Serving Size: 1 cookie
Per Serving:
68 calories; protein 0.8g; carbohydrates 5.8g; dietary fiber 0.6g; sugars 1.6g; fat 4.9g; saturated fat 1.8g; cholesterol 6.8mg; vitamin a iu 78.9IU; folate 0.1mcg; calcium 0.8mg; iron 0.7mg; magnesium 0.1mg; potassium 8.3mg; sodium 32.7mg; added sugar 2g.
Exchanges:
1 fat