Shortbread Cookies
Buttery whole wheat shortbread cookies filled with sweet raspberry jam. These tender cookies feature a classic thumbprint design and golden-brown edges.
24 servings
39 min
Ingredients
- •2 cups whole wheat flour
- •½ cup sugar
- •1½ teaspoons baking powder
- •10½ tablespoons salted butter
- •1 large egg
- •1 large egg yolk
- •3 tablespoons raspberry jam
Cooking Instructions
- 1.
Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
10 min
- 2.
Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
15 min
- 3.
Bake cookies until golden, 12-14 minutes. Transfer to a wire rack to cool.
14 min
