Einkorn Shortbreads

Name: Einkorn Shortbreads
Ingredients: ¼ cup (packed; 50 g) dark brown sugar; ¼ cup (28 g) powdered sugar; ½ cup (1 stick) unsalted butter, cut into ½" pieces, room temperature; ¾ cup (85 g) whole grain einkorn flour; ½ cup plus 1 Tbsp. (70 g) all-purpose flour; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; A 2"–2½"-diameter cookie cutter; ½" triangle, heart, clover, or other shape cookie cutter (optional)

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Servings: 12

Author : Roxana Jullapat

cookie dessert whole wheat flour

Ingredients

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¼ cup (packed; 50 g) dark brown sugar¼ cup (28 g) powdered sugar½ cup (1 stick) unsalted butter, cut into ½" pieces, room temperature¾ cup (85 g) whole grain einkorn flour½ cup plus 1 Tbsp. (70 g) all-purpose flour1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltA 2"–2½"-diameter cookie cutter; ½" triangle, heart, clover, or other shape cookie cutter (optional)

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Instructions

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Step 1

Place a rack in middle of oven; preheat to 300°. Pulse brown sugar and powdered sugar in a food processor to combine. Add butter and pulse just until combined. Add einkorn flour, all-purpose flour, and salt and pulse until dough comes together. Turn out onto a clean surface; press into about a 6"-diameter disk.

Step 2

Place dough between 2 sheets of parchment paper and roll out to a ⅓"–½"-thick round. Remove top sheet of parchment and punch out cookies with larger cutter. If using smaller cutter, punch out center of each cookie. Carefully transfer cookies to a large parchment-lined baking sheet, spacing 1" apart. Reroll scraps; punch out more cookies.

Step 3

Bake cookies, rotating baking sheet front to back halfway through if browning unevenly, until golden and firm around edges, 25–35 minutes. Let cool on baking sheet.Do ahead: Cookies can be baked 2 days ahead. Store airtight at room temperature.