Shortbread Cookies
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 10 1/2 tablespoons salted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons (about) raspberry jam
- Preheat oven to 400u0b0F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
- Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
- Bake cookies until golden, 12-14 minutes. Transfer to a wire rack to cool.
whole wheat flour, sugar, baking powder, butter, egg, egg yolk, raspberry
Taken from www.epicurious.com/recipes/food/views/shortbread-cookies-367140 (may not work)