Whole Wheat Shortbread Cut Outs
It's super easy to add whole grains to fun treats! Whole wheat shortbread cut out cookies are egg-free and fun to decorate.
Ingredients
- ½ cup brown sugar
- ½ cup salted butter room temperature
- 2 cups freshly milled whole wheat flour see notes
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Beat brown sugar and butter in a stand mixer or bowl with hand mixer until fluffy.
- Slowly add flour in to form a stiff dough.
- Plop dough on a floured surface. If dough seems too soft, add little bits of flour to bring the dough into a more pliable mix.
- Roll out the dough roughly ½-inch thick.
- Using cookie cutters, firmly press cookies and very carefully place on parchment lined cookie sheets leaving a little space between cookies. They will not spread much.
- Re-roll dough and repeat until all dough is used.
- Bake for 8-10 minutes until lightly golden brown. Do not over bake.
- Cool completely on a rack before decorating or storing.
Notes
- You can use any combination of flour from all whole wheat to all all-purpose or split it half and half. Anything goes here!
- I like to decorate simply with melted chocolate or powdered sugar.
- Store in an airtight container on the counter for up to a week. Freeze for longer storage.
Nutrition
Serving: 1cookieCalories: 85kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 32mgPotassium: 44mgFiber: 1gSugar: 4gVitamin A: 119IUCalcium: 8mgIron: 0.4mg
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