Name: Button Shortbread Cookies
Cook time: 30 min
Total time: 150 min
Ingredients: 1.6670000553131 cups white whole-wheat flour or all-purpose flour; 0.5 teaspoon salt; 0.5 cup unsalted butter (1 stick), at room temperature; 6 tablespoons canola oil; 0.5 cup confectioners’ sugar; 0.5 teaspoon vanilla extract

Button Shortbread Cookies

Be the first to rate & review!

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.

Virginia Willis

Updated on June 8, 2018

Cook Time:

30 mins

Additional Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

Yield:

3 dozen cookies

Nutrition Profile:

Low Carbohydrate

Jump to Nutrition Facts

Ingredients

1 ⅔ 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

Directions

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.

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 (per serving)

68	Calories
5g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 36
Serving Size 1 cookie
Calories 68
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	2%
Total Sugars 2g
Added Sugars 2g	4%
Protein 1g	2%
Total Fat 5g	6%
Saturated Fat 2g	9%
Cholesterol 7mg	2%
Vitamin A 79IU	2%
Folate 0mcg	0%
Sodium 33mg	1%
Calcium 1mg	0%
Iron 1mg	4%
Magnesium 0mg	0%
Potassium 8mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.