Emmer Shortbread Cookies
These shortbread cookies have a delicate sandy texture and a subtle nutty flavor. They’re delicious for dessert or as an addictive snack.
- 1 cup finely ground emmer wheat
- 1 cup plus 3 Tbs. all-purpose flour
- 1/2 cup cornstarch
- 1 1/4 tsp. table salt
- 3/4 tsp. baking powder
- 1 cup confectioners’ sugar
- 20 Tbs. (2 1/2 sticks) unsalted butter, softened at room temperature
- 1 egg
- 1/4 tsp. vanilla extract
Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the ground emmer wheat, all-purpose flour, cornstarch, salt, baking powder and confectioners’ sugar until combined; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamed and fluffy, 4 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-low speed until incorporated, about 20 seconds.
Increase the speed to medium, add the emmer wheat mixture and beat until combined, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed.
Scoop out the dough with a 3-Tbs. cookie scoop and stagger the cookies on the prepared baking sheets, about 8 cookies per sheet. Bake until the cookies are lightly golden and just set in the middle, about 15 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to a wire rack. Repeat with the remaining cookie dough. Makes 31 cookies.
Recipe Courtesy of Dan Barber, Blue Hill.