Organic Strawberry Shortbread Whole Grain Cookies

Super tastiness makes 30 quarter size individual whole grain shortbread cookies. You can put a dollup of any fruit on them or or eat 'em plain. 

Shortbread recipe adapted from Whole Grain Baking by King Arthur Flour

Co-Op

1 1/4 cup Rolled Oats turned into flour (throw the oats in a blender or food processor for 30 seconds and viola you have oat flour) 

1/4 cup Whole Wheat Pastry Flour

4 tbs Salted Butter, almost at room temperature 

2 tbs Sour Cream (I highly recommend the "Nancy's" brand)

1/3 cup Unrefined Cane Sugar

2 tbs Strawberry Jam or preferred fruit jam (homemade would be preferred, but I'm not that cool, so I buy "Crofters" brand which I love.)

Directions:

Pre heat oven to 350F. 

In a medium bowl cream together butter and sugar. I use an electric mixer on medium speed for a minute until the mixture starts to look a little fluffy then I mix in the sour cream until it's all incorporated. Add in the flours and hand mix everything together. 

The dough is a stiff dough and does better with a wooden spoon at first, since the dough is still sticky, until you can get your hand in there to mix. I use my right hand in the bowl to push the dough ball into the bowl and work it onto itself for a minute. When all the flour is absorbed the dough is ready to roll into large marble size balls. 

I get 26-30 cookies out of this dough, they're small little guys, but you can make them bigger if you want and get less cookies. 

Place the dough balls on a prepared cookie sheet (parchment, silpat, etc) leaving enough room for ya to smoosh them down and have them still not touch each other. I get six rows of five cookies each. Now smoosh down the ball, leaving a small indent from your finger to fill with jam (if not going to use jam, use a fork to flatten and mark like you would do for peanut butter cookies;). You really don't need more than 1/8tsp of jam per cookie, a tiny bit goes a long way. Once you've jammed them up put them in the oven for 10-12minutes. Softness to your preference. They're good soft (10min) or crunchy (12-15min). 

I was thinking this base recipe would be good for spiced cookies too. A little cinnamon and nutmeg. Mmmm. Maybe the next batch :)

*** alternate recipes with same base and directions***

PB&J Cookies 

Substitute half of the butter for peanut butter and add 2tbs milk to get the dough moist enough :)