Chewy Shortbread Cookies

Shortbread

These could be my favorite cookie.
You can find rapadura (dehydrated sugar cane) and whole-wheat pastry flour at most health food stores or ask your grocer to stock it for you.
Ingredients:
2 sticks of unsalted butter
1⁄2 teaspoon salt
1 cup rapadura (substitute brown sugar)
1 teaspoon vanilla extract
1 tablespoon almond extract
1⁄2 cup rolled oats
21⁄2 cups whole-wheat pastry flour (substitute white flour)
1⁄2 cup chopped pecans (optional)
Method:

  • Using a hand mixer or stand mixer, cream the butter, extracts, salt, and rapadura until smooth.
  • Add the oats and flour one cup at a time and mix well.
  • If adding pecans, stir them in.
  • Scoop out half of the dough and place on a sheet of wax or parchment paper. Roll into a log with the diameter about the size of a silver dollar. Be sure the dough roll is firmly compact, so it doesn’t fall apart when you slice it. Repeat with the second half.
  • Cover and freeze the dough logs for at least 10 minutes. (You may keep these well wrapped in the freezer for several months. No need to thaw before you slice and bake.)
  • Cut dough into 1⁄2 inch thick slices. Place slices on an ungreased baking sheet.
  • Place in oven heated to 350 degrees and bake for 12 minutes
  • Makes about two dozen.
  • Cool on a wire rack.