I don’t think these need any introduction. Everyone knows a shortbread cookie and I did nothing to change these except use whole wheat flour, which I actually think I like better. They still have that smooth but sandy shortbread texture, so no need to worry about that, in fact that’s what I love about shortbread. I still think back and remember my grandma’s shortbread cookies, and I can almost taste them. While these are differently flavored, differently shaped and I think she might shake her head at the use of whole wheat flour, shortbread(among other things!) will always remind me of my grandmother.
What I love about this recipe is that it’s a small batch. Feel free to double if you’d like them around for at least a few days :) These hold their shape best when rolled in nuts but taste great either way. As much as I like making recipes more nutritious, I’ll always make room for cookies like these
Whole Wheat Cranberry Orange Shortbread Cookies
Makes between 1-2 dozen small cookies
- 1/2C butter
- 1/4C powdered sugar
- Zest of one orange
- 2 tbsp orange juice
- 1 C white whole wheat flour, or whole wheat pastry flour from soft wheat
- pinch sea salt
- 1/4C dried cranberries, chopped
- 1/2C toasted almonds for rolling in(optional)
Beat butter until light and fluffy. Mix in the icing sugar and orange zest and juice. When completely combined, add the flour and salt and mix well before adding the cranberries. Chop the almonds fairly well if you choose to use them, not leaving any large chunks. Take the mixed shortbread dough and shape into a rough log then roll in the nuts. Continue to roll the dough into a 2″ in diameter log, then wrap in plastic wrap and refrigerate 2 hours. The dough can also be frozen for up to 6 months before placing in the fridge for a few hours to bring up to your fridges temperature and then slicing and baking.
Preheat the oven to 350 degrees. Remove the cookie dough from the fridge and unwrap it, slice off 1/4″-1/2″ cookies and place on a lined baking sheet. Immediately place in the oven and bake for about 10 minutes or until just barely golden around the edges – watching them carefully as they can be over done quickly. Remove from the oven and place on a cooling rack until completely cool.