Wednesday, November 28, 2012

Low Sodium, Not Too Sweet, Crumbly Shortbread Cookies

 Yield 3 dozen


The various cookie toppings shown here are blueberry, semisweet chocolate chips, and  walnut with honey.

  • 1 heaping cup flour, plus a handful set aside for later
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup unsalted butter (1 stick at room temperature)
  • 1/3 cup sugar (white or brown)
  • ½ teaspoon vanilla
  • ½ teaspoon oil
  • 1 egg

Using a fork, in a large bowl, incorporate: 1 cup of flour (sift after measured) with the baking soda and baking powder.

Using a fork, in another medium bowl, mix  the butter, vanilla, oil and sugar until creamed together.

Gently beat one egg (just enough to break it up) in a separate bowl,

Place all ingredients into the flour mixture. Using your hand, mix until incorporated; continue mixing while adding about a handful more (or less) of flour, a little at a time, until dough begins to form and is less sticky.

Roll the entire dough between your hands and the bowl (if needed) to form one large ball. “Don’t play with the dough too much or the cookies won't remain fluffy.


Scoop one Tablespoon (per cookie) of dough, 1 ½ inches apart on a non- greased cookie sheet. Top off the cookies with what you like that isn’t too watery. Press the topping into the top of the cookie dough or bake them plain. Keep the dough covered and refrigerated until all cookies are baked. If you don’t have a cookie scooper, use a fork or spoon or pick up dough by hand and form balls if you want them to be more consistent in shape and size.

Bake at 350 degrees for about 10- 12 minutes (ovens vary). After baking cookies, store them in the refrigerator, they'll taste better cold.

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