Whole Wheat Citrus Shortbread Cookies

These delicious melt in your mouth cookies with a subtle orange flavor will serve as your perfect teatime snack ! This recipe is adapted from the Food Network Kitchen: http://www.foodnetwork.com/recipes/food-network-kitchens/citrus-shortbreads-recipe.html. I used wheat flour instead of all purpose flour and refrigerated the dough for an hour before making the cookie. I baked all the cookies at once using 2 cookie sheets. I followed the tips from Food52:  http://food52.com/blog/9216-how-to-make-a-zillion-cookies-in-1-oven-with-2-cookie-sheets

Makes: Around 30-35 cookies


  • Orange zest from 2 large oranges or 3 small oranges
  • 3/4 cup sugar
  • 3 cups wheat flour ( I used Ashirwad Atta for wheat flour)
  • 6 tbsp cornstarch
  • 1/4 tsp salt
  • A pinch of cardamom powder
  • 3/4 pound unsalted butter


  • Place the butter outside for 15-20 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • I used two cookie trays and baked the cookies all at once (Detailed instructions follow in the steps below). You can bake one sheet at a time or use 2 cookie sheets. Line the cookie tray (or 2 cookie trays) with parchment paper, grease it with butter and dust it with a little flour
  • Preheat the oven to 350 degrees Fahrenheit
  • Grate the skin off the oranges and kept the zest aside
  • Grind the orange zest with 1/4 cup sugar in a mixer or blender and keep aside
  • Beat sugar and butter until frothy. Scrape down the sides of the bowl to prevent any sugar remaining in the bowl which is not incorporated. Add the orange zest mixture, cardamom powder and mix well
  • Add the dry ingredients – wheat flour and cornstarch and mix well until the dough starts to come together . At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed
  • Wrap the dough in a plastic wrap and refrigerate for an hour
  • After an hour, take the dough and press and flatten the dough with your hands to smooth and even out the dough. If the dough appears tough, you can knead the dough again in your food processor or stand mixer, until smooth
  • Cut the dough into 3×1 inch rectangles using a knife or a finger shape cutter. If you use a knife, smooth the edges of the cookie using your fingers
  • Prick each cookie evenly using a fork and place on a cookie sheet lined with parchment paper. If using two cookie sheets, place the cookies on the second cookie sheet as well
  • Bake at 350 degrees Fahrenheit for little more than an hour or until the cookies are golden brown. When using 2 cookie sheets, position a rack in the upper and lower thirds of the oven (assuming a regular, non-convection oven). Place one cookie tray in the upper rack and place the second cookie tray after 5-7 minutes. Rotate the pans from top to bottom and front to back after around 30 minutes. The cookies in the first tray will be ready after about an hour, and the second cookie tray will be ready 5 minutes later
  • Allow the cookies to cool on a cooling rack for a sufficient time
  • Once cooled store in an air tight container

Enjoy the cookies with your tea 🙂


2 thoughts on “Whole Wheat Citrus Shortbread Cookies

  1. The cookies are so delicious. I was lucky enough to eat them . They are out of this world. Great recipe. They really will melt in your mouth.

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