Whole Wheat–Orange Shortbread Hearts
The King Arthur Flour Whole Grain Baking cookbook has taught me many invaluable lessons. One is how orange juice can temper the tannic taste of whole wheat flour. In this shortbread, the juice combats any potential bitterness and the zest adds floral, citrusy notes to the buttery cookie.
TIP: If blood oranges aren’t available, a regular orange works too. A good blood orange tints the dough just pink enough to make these ideal for Valentine’s Day.
makes about 4 dozen
no nuts
- 1¼ cups (180 g) white whole wheat flour
- 1 cup (142 g) unbleached all-purpose flour, plus more for rolling
- ½ teaspoon salt
- ¾ cup (156 g) sugar
- 1 blood orange
- ½ pound (228 g) unsalted butter, softened
- 1 large egg yolk
1. Whisk both flours and the salt in a medium bowl. Put the sugar in a large bowl. Zest the orange into the sugar. Squeeze 2 tablespoons juice from the orange and reserve. Beat the sugar mixture with an electric mixer on low speed until the sugar is sandy and orange. Beat in the butter, then gradually raise the speed to medium-high, beating just until creamy and smooth. Scrape the bowl. Turn the speed to medium and beat in the egg yolk and then the orange juice just until blended. Scrape the bowl. Turn the speed to low and gradually add the flour mixture, beating just until all traces of flour disappear.
2. Turn the dough out and shape it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
3. Line three large cookie sheets with parchment paper. On a lightly floured surface, with a lightly floured rolling pin, roll the dough ⅛ inch thick. Cut out hearts using a 2½-inch heart cutter. Transfer to the prepared sheets, spacing them 1 inch apart. Gather the scraps, reroll, and cut. Freeze the cookies until firm if you can.
4. Position a rack in the center of the oven and preheat to 350°F.
5. Bake the sheets one at a time until the cookies are golden brown around the edges, about 12 minutes. Cool completely on the sheets on wire racks.
MAKE AHEAD
The dough can be refrigerated for up to 2 days. The plain cookies will keep at room temperature for up to 2 weeks or in the freezer for up to 1 month.
Raspberry Jam Sandwich Cookies
Sandwich thick raspberry jam between pairs of cookies.