Whole Wheat Toddler Cookies

These cookies manifested one evening when I went into the kitchen intending to make a tart.  I mixed the dough and then thought what wonderful shortbread-like cookies it would make!  I call these “toddler cookies” mostly because they’re small, quick to make, and crumble rather easily.  Don’t be fooled by the name, these cookies are perfectly delicious with a cup of coffee as well!

Whole Wheat Toddler Cookies
Adapted from Sweet Tart Dough recipe by Dorie Greenspan

• 1 C Flour
• 1/2 C Whole Wheat Flour
• 1/2 C Powdered Sugar
• 3/4 tsp Sea Salt
• 1/2 C (1 stick) Unsalted Butter, cold and cut into chunks
• 1 tsp Almond Extract (Vanilla would also be fine.)
• 1 Egg Yolk

1. Preheat oven to 350F and line a cookie sheet with a silicone mat.
2. Mix dry ingredients in a food processor.  Add butter and mix in quick pulses until crumbly.
3. Add yolk and extract and mix just until combined.  Be careful not to over-mix!
4. Using a small cookie scoop (mine is a 2 tsp size), scoop dough onto cookie sheet.  If you feel the dough has started to warm, you might want to chill it for a bit at this point.
5. Bake for approximately 17 minutes.  Do Not over-bake.
6. Optional:  sprinkle with powdered sugar while still warm.
7. Cool on a rack and store in airtight container.

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