Since you post such incredible cookie recipes, this one is sure to grace my oven soon. I love the idea of a whole wheat touched shortbread, it will add so much flavor!
Congratulations on the nomination – and as much as I love coffee cakes and shortbread cookies, pleas don’t limit your blog to recipes of them! I know what you mean, but you have posted so many things I have actually cooked! And not many of them are cookies. I think I will have to try these, though. They somehow seem to join a perfect crumb with the earthiness of whole wheat flour: I would have thought it was impossible.
These cookies are a huge problem for me because when I read ‘whole wheat’ I actually see ‘eat as many as you want, they’re good for you, go on, have 20.’ Slippery slope! Nevertheless, thanks for sharing. Can’t wait to make ’em and smash them together with raspberry jam :)
Kudos on the nomination Tim! Oh, and the cookies too… Those look fantastic. What exactly is Plugra butter? Is it something special or can regular butter be used?
Kartik- Sorry! I should have explained that. Plugra is suggested because it is high in fat and will produce especially lovely cookies. You can certainly use your normal butter.
Ditto on the bakery crawl being the best idea ever. Dang. These cookies sound super! I’m not positive that it produces a shortbread cookie exactly (the difference being less butter?), but the recipe for sugar cookies in Sunday Suppers at Lucques is amazing.
I love whole wheat shortbread but I make it with alice medrich’s whole wheat shortbread recipe with cocoa nibs. One time I had only whole wheat flour, no all purpose and the cookies were divine. May I also suggest these cookies: http://www.sugoodsweets.com/blog/2008/05/seaweedcookies/
These are gorgeous, Tim. Shortbread cookies are right up there on my favorite cookie list – jostling for top spot with the classic chocolate chip cookie. I’ve never added whole wheat flour to mine, but that is a nice way to feel less guilty about eating an extra one. Or three.
Give me shortbread cookies over any others any day! These look divine and with whole wheat flour, I can pretend it’s somewhat healthy. Ahem. Sadly, I’m of the what?-I-have-to-weigh-this? camp. Eventually I’ll get over it.
Congrats on the nomination. You’re right, great blogs all but I know who has my vote.
never met a shortbread cookie i couldn’t choke down. i’m so making these. probably today. and i’m glad for the whole wheat flour; it needs pulling out of it’s step-child mode when it comes to baking.
and……INSANELY happy for your nomination!!! truly well deserved!!!!
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Meister @ The Nervous Cook says:
April 28th, 2011 at 10:53 am
These are gorgeous — and they look like the perfect vessels for tiny iced-cream sandwiches! Yum. Thanks for sharing this recipe!
Heidi @ Food Doodles says:
April 28th, 2011 at 10:57 am
Those look gorgeous. Love the whole wheat flour, I bet it adds great flavor :)
Sense of Home says:
April 28th, 2011 at 11:40 am
These look wonderful, with so many variant possibilities. Congrats on being selected for an award, very deserving.
-Brenda
Michelle says:
April 28th, 2011 at 12:03 pm
Since you post such incredible cookie recipes, this one is sure to grace my oven soon. I love the idea of a whole wheat touched shortbread, it will add so much flavor!
PS HUGE congrats on the nomination!
The Duo Dishes says:
April 28th, 2011 at 1:35 pm
Had one of these guys on a bakery crawl that included Huckleberry. Outstanding cookies, they are! Congrats on your nom! Good luck.
jane says:
April 28th, 2011 at 1:38 pm
these look fantastic!! I would love MORE shortbread recipes. Have you ever made them with white whole wheat flour?
Good luck on the award!!!
Tim says:
April 28th, 2011 at 1:39 pm
Duo Dishes- A bakery crawl sounds like the best idea ever. Ever.
Tim says:
April 28th, 2011 at 1:40 pm
jane- I haven’t used white whole wheat flour yet, have you? I’ve been curious.
Caffettiera says:
April 28th, 2011 at 2:07 pm
Congratulations on the nomination – and as much as I love coffee cakes and shortbread cookies, pleas don’t limit your blog to recipes of them! I know what you mean, but you have posted so many things I have actually cooked! And not many of them are cookies. I think I will have to try these, though. They somehow seem to join a perfect crumb with the earthiness of whole wheat flour: I would have thought it was impossible.
Tim says:
April 28th, 2011 at 2:52 pm
Don’t worry, Caffettiera, I will continue to do it all!
Jacqui says:
April 28th, 2011 at 3:22 pm
I love the nuttiness of whole wheat flour in my baked goods, these sound right up my ally. Congrats on the nomination too! Well deserved.
molly says:
April 28th, 2011 at 6:02 pm
we adore whole wheat shortbread, and yes, it’s all about the flavor. love the addition of superfine sugar on top.
and on principle? love anything that involves high fat butter + whole grain flour ;)
DessertForTwo says:
April 28th, 2011 at 6:43 pm
These cookies are a huge problem for me because when I read ‘whole wheat’ I actually see ‘eat as many as you want, they’re good for you, go on, have 20.’ Slippery slope! Nevertheless, thanks for sharing. Can’t wait to make ’em and smash them together with raspberry jam :)
Kartik @ Bakeology 101 says:
April 28th, 2011 at 10:20 pm
Kudos on the nomination Tim! Oh, and the cookies too… Those look fantastic. What exactly is Plugra butter? Is it something special or can regular butter be used?
Tim says:
April 29th, 2011 at 5:52 am
Kartik- Sorry! I should have explained that. Plugra is suggested because it is high in fat and will produce especially lovely cookies. You can certainly use your normal butter.
LimeCake says:
April 29th, 2011 at 6:48 am
Such lovely cookies! And congrats on your nomination! You must be supremely proud!
Susan says:
April 29th, 2011 at 7:46 am
Shortbread has to be my all-time favorite type of cookie. These look so crispy and delicious and I look forward to trying them.
Congratulations on your nomination!
kari (tanglewood baked goods) says:
April 29th, 2011 at 10:39 am
Ditto on the bakery crawl being the best idea ever. Dang. These cookies sound super! I’m not positive that it produces a shortbread cookie exactly (the difference being less butter?), but the recipe for sugar cookies in Sunday Suppers at Lucques is amazing.
And congrats on your nomination. Well deserved!
lynh says:
April 29th, 2011 at 12:14 pm
I love whole wheat shortbread but I make it with alice medrich’s whole wheat shortbread recipe with cocoa nibs. One time I had only whole wheat flour, no all purpose and the cookies were divine. May I also suggest these cookies: http://www.sugoodsweets.com/blog/2008/05/seaweedcookies/
lynh says:
April 29th, 2011 at 12:24 pm
here is where I got the alice medrich recipe by the way (because I love luisa, and always will): http://wednesdaychef.typepad.com/the_wednesday_chef/2007/11/alice-medrichs.html
merry jennifer says:
April 29th, 2011 at 4:32 pm
These are gorgeous, Tim. Shortbread cookies are right up there on my favorite cookie list – jostling for top spot with the classic chocolate chip cookie. I’ve never added whole wheat flour to mine, but that is a nice way to feel less guilty about eating an extra one. Or three.
merry jennifer says:
April 29th, 2011 at 4:32 pm
Congrats on the nod from Saveur, by the way. Totally deserving.
amelia says:
April 29th, 2011 at 6:24 pm
you’re in, what I like to call, The Best Picture Category. congrats, Tim!!!
Neil Butterfield says:
May 1st, 2011 at 12:25 am
These cookies look and sound divine! I am not sure about sharing them with other people.
Justine says:
May 2nd, 2011 at 10:18 am
Give me shortbread cookies over any others any day! These look divine and with whole wheat flour, I can pretend it’s somewhat healthy. Ahem. Sadly, I’m of the what?-I-have-to-weigh-this? camp. Eventually I’ll get over it.
Congrats on the nomination. You’re right, great blogs all but I know who has my vote.
Patricia Scarpin says:
May 3rd, 2011 at 8:42 am
They look great! I never tire of shortbread cookies, either. Or coffee cakes, for that matter. :)
Megan says:
May 3rd, 2011 at 12:54 pm
I have to try this recipe! I use 1/2 spelt flour and 1/2 regular in mine, no cornstarch, and make them about 1/2 inch thick.
Annalea says:
May 10th, 2011 at 9:35 am
never met a shortbread cookie i couldn’t choke down. i’m so making these. probably today. and i’m glad for the whole wheat flour; it needs pulling out of it’s step-child mode when it comes to baking.
and……INSANELY happy for your nomination!!! truly well deserved!!!!
Eva says:
July 26th, 2011 at 5:42 am
can we use pure vanilla extract in this recipe?
Tim says:
July 26th, 2011 at 8:32 am
Hi Eva- You could, but I wouldn’t. It will interefere with what I like about the flavor of these- buttery, nuttiness. It just isn’t needed.
Rian N. says:
January 24th, 2013 at 10:14 am
Thanks for sharing a not-too-sweet shortbread recipe! I chopped up a few sprigs of fresh rosemary and added it to the dough; mmm, so good!