Shortbread, big flavor.
Grated zest of 1 lemon For the Whole Wheat Shortbread⅔ cup confectioners' sugar2 tsp. pure vanilla extract2 sticks unsalted butter, at room temperature2 tsp. pure vanilla extractFor the Spelt-Flax Shortbread⅔ cup confectioners' sugar2 large egg yolks, at room temperatureAll of the shortbreads are made in the same manner.
If you’re making a shortbread with two kinds of flour, whisk the flours together.Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners’ sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.Turn off the mixer, add the flour all at once and mix on low speed only until incorporated. If you’ve got wheat germ, chocolate or flax seeds or nuts, mix them in now.Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that’s 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours or freeze them for 2 hours. When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.Using a chef’s knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.Bake, rotating the sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a rack and allowing them to cool to room temperature.The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.
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