|
makes: About 3 dozen 2” cookies | active time: 20 minutes
from Edible Seattle November/December 2011
Bluebird Grain’s emmer flour is a summer staple at many Seattle-area farmers markets, but you’ll see their table occasionally in winter if the pass is open; or seek it out at Metropolitan Market and PCC, and a few Whole Foods and Town & Country Markets. Here, it gives great earthy flavor to tender, buttery shortbread. This recipe is a three-fer: replace the emmer flour with either graham flour or buckwheat (or make three separate batches) for cookies with different flavors and colors.
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour, plus more for rolling
1 cup emmer, buckwheat, or graham flour
Powdered sugar, for snow
In a standing mixer fitted with the paddle attachment (or using a hand-held electric mixer), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the vanilla and the salt, and mix again to combine. Add the flours one at a time, mixing on low speed between the two until just combined, and scraping the sides of the mixing bowl when necessary.
When all the flour is incorporated, dump the dough onto a board or a clean countertop. Gently knead the dough until it comes together (it should feel sticky).
Divide the dough between two big pieces of wax paper. Pat the dough into flat discs, wrap, and chill for 3 hours, or overnight, until firm. (The dough can also be wrapped and frozen up to 1 month.)
Preheat the oven to 300°F. Line 2 large baking sheets with parchment paper or silicon baking mats. Using a lightly floured rolling pin, roll the dough out on a lightly floured surface to 1/4” thick. Cut into shapes and arrange on baking sheets. (The cookies won’t expand much.) Bake for 20 to 25 minutes (less for smaller cookies, more for larger ones), rotating the sheets from top to bottom and end to end halfway through baking, until the cookies are firm. Cool 5 minutes on the baking sheets, then sift powdered sugar “snow” over the tops while cookies are still a bit warm. Transfer cookies to wire racks, and allow cookies to cool completely. Store in airtight containers, up to 1 week.
vegetarian
 |
