Einkorn Shortbreads

Name: Einkorn Shortbreads
Yield: Makes about 12
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)

Roxana JullapatMakes about 12Source

cookie dessert whole wheat flour easy nut-free baking

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)

Method

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.

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.

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.