These whole-wheat cookies have the expected “short” texture of classic shortbread, plus an irresistible buttery flavor. Cultured butter is worth seeking out here; the richer flavor really comes through in a cookie like this where the butter is front and center. You can also use regular unsalted butter for a still delicious but slightly less complex flavor.

Ann Taylor Pittman
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Credit: Greg DuPree

Recipe Summary test

25 mins
2 hrs 55 mins
Serves 36 (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Whisk together flour, powdered sugar, cornstarch, and salt in a medium bowl.

  • Beat together butter, oil, and granulated sugar in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Beat in vanilla. Add flour mixture; beat on low just until combined.

  • Pat or roll dough into a 10 1/2-inch square on a baking sheet lined with parchment paper. Bake at 325°F until set and lightly browned around edges, about 30 minutes. Remove from oven, and immediately cut into 36 (1 3/4-inch) squares (a pizza cutter and ruler make this go quickly). Cool cookies completely on baking sheet, about 1 hour.

  • Place chocolate in a small microwavable bowl. Microwave at high until melted, about 1 minute, stirring after 30 seconds. Using a spoon, butter knife, or small offest spatula, spread chocolate over half of top side of each cookie, and sprinkle flaky salt evenly over chocolate. Let stand until chocolate sets, about 1 hour. Store in an airtight container up to 3 days.

Nutrition Facts

106 calories; fat 6g; saturated fat 2g; protein 1g; carbohydrates 11g; fiber 1g; sugars 4g; added sugar 4g; sodium 77mg.