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Simple & Delicious

Tea-Time Shortbread Cookies

Shortbread cookies made with 100% white whole wheat flour for the nutritional benefit of whole grain -- perfect for afternoon tea

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Time:

Hands On: 15 minutes
Total Time: 30 minutes

Servings:

Makes 32 servings (1 cookie each)
Ingredients
  • 2 cups Eagle Mills® Ultragrain® White Whole Wheat Flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2/3 cup cold unsalted butter, cut into pieces
  • 3/4 cup confectioners' sugar
  • 1/4 cup fat free milk
Directions
  1. Preheat oven to 400°F. Combine flour, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse pea-size crumbs.
  2. Stir in sugar. Add milk to flour mixture; mix with hands until a soft dough forms (dough will be crumbly and dry until well combined). Turn dough onto lightly floured surface; knead 1 to 2 minutes or until smooth.
  3. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into circles using a 2-1/2-inch cookie or biscuit cutter. Reroll remaining dough for additional cookies.
  4. Place cookies on baking sheets. Prick top of cookies with fork several times. Bake 10 to 12 minutes or until golden. Remove from baking sheets to wire racks.

Cook's Tips
Make cookies ahead and store in a tightly sealed container up to one week.

For an upscale presentation, dip cookies in melted chocolate.

Nutrition Facts

Amount per Serving
Calories
74
% Daily Value*
Total fat
6%
4 g
Saturated fat
13%
3 g
Cholesterol
4%
11 MG
Sodium
3%
73 MG
Carbohydrate
3%
9 g
Dietary fiber
4%
1 g
Sugars
0%
3 g
Protein
2%
1 g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information