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preparation
preparation Time0 mins
cook Time
0 mins
servings
10
calories
331 per serving
ingredients
- 1-1/4 cup all-purpose flour, scooped and leveled
- 1/4 cup whole wheat pastry flour, scooped and leveled
- 2 tablespoons additional whole wheat pastry flour, scooped and leveled
- 1/4 cup cornstarch, scooped and leveled
- 2 tablespoons wheat germ, raw or toasted
- 1/2 teaspoons kosher salt
- 8 ounces unsalted butter, softened
- 1/2 cup superfine sugar
- 1 teaspoons vanilla extract
directions
Step 1
Line a 9-inch square baking pan with parchment and preheat the oven to 350° F.
Step 2
In a medium bowl, mix together flours, cornstarch, wheat germ and salt.
Step 3
In the bowl of a stand mixer, cream together butter and sugar for about 1 minute. Add vanilla extract and mix for 30 seconds. Add the dry ingredients and mix until just combined.
Step 4
Press the dough into the pan. Score lightly into 1-inch by 2 ¼-inch fingers. Bake for 15-20 minutes or until the shortbread is light brown at the edges.
Step 5
When cooled completely, cut into fingers along the score marks. If kept in an airtight container, the shortbread will keep for two weeks or more.
