Scrumptious Shortbread
Whole Wheat Pecan Shortbread
The nutty flaky texture of this winner will make you forget that you are eating whole grains.
Preparation Time:
15 Minutes
Ingredients:
| 1 cup | Gay Lea unsalted butter, softened | 250 mL |
| 1/3 cup | granulated sugar | 80 mL |
| 2 cups | whole wheat flour | 500 mL |
| 1/2 cup | toasted pecans, finely chopped | 125 mL |
| 1/2 cup | *semi-sweet chocolate, melted (3 oz) (optional) | 85g |
Instructions:
Preheat oven to 350F (180C).
Using an electronic mixer, beat butter with sugar until light and fluffy. In a separate bowl, combine flour and pecans well. Using a wooden spoon, gradually add flour/pecan mixture to butter and blend until just combined.
On a floured (using all-purpose flour) surface, roll dough to 1/4" (0.625 cm) thickness and use cookie cutters to cut out cookies. Bake for 15 minutes on a parchment paper-lined cookie sheet until lightly golden. Cool on a wire rack.
*If desired, decorate cookies by dipping or drizzling them with melted chocolate.
Yield 24 cookies.
Credit: Jenna Smith of Aurora, ON - Winner of Gay Lea's 2008 Shortbread Traditions Contest