These classic shortbread cookies have a tender, sweet flavor and they’re the perfect compliment to thick Parisian hot chocolate.
During our extensive stay in Paris, Kenny and I enjoyed the most delicious meal at Poilane. After an amazing lunch we ordered two cafe noisettes (shot of espresso with a dollop of frothed milk) that were served with tiny shortbread cookies shaped like spoons.
I was delighted by the little treat that accompanied our coffee and I knew I wanted to replicate it. This shortbread recipe uses a blend of whole wheat and all-purpose flour to achieve just the right texture. Whole wheat flour contains the fiber from the wheat and the rough edges help prevent excessive gluten development. This means our shortbread stays nice and crumbly with the added benefit of healthy fiber.
I also used powdered sugar to give the cookies an even more tender texture without having to add additional cornstarch as some recipes do.
Feel free to use any shaped cookie cutter you have on hand or trace a small spoon into the dough using a sharp paring knife. These cookies are delicious on their own but even better when you dunk them into this thick Parisian hot chocolate! Bon apetit!Print
Tender, all butter shortbread. Delicious on their own and even better when dipped in thick sipping chocolate!
- 1 Cup (2 sticks) unsalted butter, softened at room temperature
- ¼ Cup + 3 Tbsp powdered sugar (also called confectioner’s sugar)
- ½ tsp vanilla extract
- 1/4 tsp salt
- 1 ½ Cups all-purpose flour
- ½ Cup whole wheat flour
- In the bowl of a standing mixer with the paddle attachment in place, cream together the butter and sugar until fully combined, about 3-5 minutes.
- Add the vanilla extract and continue to mix for 2 minutes.
- Add the salt, all-purpose flour, and whole wheat flour to the butter, mix until just combined.
- Turn the dough out onto a piece of plastic wrap, shape it into a disc and chill in the refrigerator overnight (up to two days).
- When you’re ready to bake the shortbread, leave the dough out at room temperature for 20 minutes while you preheat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Place the dough onto a floured surface and roll to ½ inch thick.
- Cut out shapes using spoon cookie cutter (or any cookie cutter you like) and place the cookies on the prepared baking sheet. Bake for 18-20 minutes, until the edges are starting to brown. Check the cookies after 10 minutes, they will bake faster if you roll them thinner than 1/2 inch.
- Remove from oven and allow the cookies to cool completely. Serve the cookies as is, dip in melted chocolate and set them in the refrigerator, or serve alongside thick hot chocolate.