Kamut Flour Shortbread Cookies
This recipe for Kamut Flour Shortbread Cookies are a healthier shortbread cookie that don't sacrifice flavor one bit! These insanely delicious cookies are ones you have to make!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 212 grams Kamut Flour
- 127 grams all purpose flour
Topping
- 1 large egg
- 48 grams turbinado sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter powdered sugar, and vanilla extract. Mix on low speed until combined.
- Add the Kamut flour and all purpose flour and mix to combine into a smooth dough.
- On a large piece of plastic wrap, turn out dough and form into a log that is 12 x 2 x 2 inches and a square. You could also just roll it round too, the shape is completely up to you. Wrap it tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and cut the cookies into 24 cookies that are about ¼-inch thick. Place on the prepared baking sheets.
- Beat the egg in a small dish. Using a pastry brush, brush the egg wash on top of all the cookies. Sprinkle turbinado sugar on top of the cookies.
- Bake for 22 to 24 minutes or until golden brown around the edges and bottom. Allow to cool completely on the baking sheets.
- Store in a cool dry place for up to 5 days.
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. You can leave this out on the counter and let it come to room temperature overnight, which is always the best option! If you have to microwave it, be sure to only microwave for 10 seconds per 1/2 cup at one time. If you have to do multiple intervals then that’s okay, but doing smaller increments prevents melted pockets of butter and you get a more even soften.
- Kamut flour is the star in these cookies, so don’t replace it with anything else! If you don’t have Kamut flour but want a healthier shortbread, try my Olive Oil Shortbread Cookies instead as they use all purpose flour.
- Refrigerate the dough for at least 4 hours. But you can also leave overnight if you want or need to!
- Turbinado sugar makes these cookies! The texture it gives them is essential to this recipe, so don’t skip it!
- Store shortbread cookies in a cool dry place. Shortbreads are a buttery and crisp cookie so they need to be stored properly to keep their texture. I leave my shortbreads out on a platter on the counter as we have dry air here so it’s the perfect climate. Do not cover in a cake dome or put into an airtight container as they can get soggy. If you live in a very humid climate, shortbread is tricky. The fridge or freezer can be your best option!
- High Altitude – Bake at 350°F for 20 to 22 minutes or until golden brown around the edges.
Nutrition
Calories: 153kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 64mgPotassium: 21mgFiber: 0.4gSugar: 8gVitamin A: 245IUCalcium: 6mgIron: 1mg
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