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Whole Wheat Pecan Shortbread Cookies

INGREDIENTS

  • 2 ½ cups NuEast Red soft whole wheat flour

  • 2 cups toasted pecans

  • ¼ teaspoon sea salt

  • ½ teaspoon baking powder

  • 8 Tbs unsalted butter, room temperature

  • ¾ cup brown sugar­––ideally turbinado or maple sugar

  • 1 teaspoon vanilla extract

  • 1 egg, for brushing dough before baking

INSTRUCTIONS

  1. Preheat oven to 350F. Add flour, pecans, baking powder, and salt to a food processor and pulse mixture until pecans are finely ground, and somewhat homogenous with the flour.  

  2. Cream butter and sugar together in a medium bowl with an electric mixer on medium-high, about 3 minutes. The sugar and butter should come together in an almost creamy consistency.

  3. Add vanilla extract to the sugar/butter mixture, and slowly add flour with the electric mixer on low. Your dough should just come together in a shaggy mass once you’ve added all of the flour.

  4. If the dough seems a bit too dry, add 1 teaspoon water until dough barely comes together. It should feel a little sandy, but should still hold together when squeezed in the palm of your hand.

  5. Make 1 inch balls of dough placed 1 ½ inches apart, or feel free to chill your dough and roll out into a ¼ inch sheet. From there, you can use a cookie stamp to cut shapes, or cut into rectangles. Brush cookies with egg wash and bake for 18-20 minutes, or until golden-brown.