These shortbread cookies have a light crumb and yet are incredibly buttery and firm. We have also made this recipe using entirely Whole Grain Einkorn Flour with wonderful results. 

Shortbread
~ adapted from Claire Clark
1 1/2 cup (225 g) Flourist Sifted Red Fife Wheat Flour
1/3 cup (80 g) granulated sugar
1 vanilla pod
2/3 cup (150 g) butter, cubed at room temperature and softened 
Granulated sugar for dusting

Preheat oven to 350°F and line a baking sheet with parchment paper. 

Sift Flourist Sifted Red Fife Wheat Flour and sugar together in a stand mixer bowl. Split vanilla pod lengthwise and scrape out seeds with the tip of a knife, add seeds to the bowl. With a paddle attachment, mix together until evenly distributed. Add butter a little at a time and mix on low speed. Scrape batter down with a spatula and continue mixing on low until dough completely comes together. 

Gather dough together and shape into a ball, flatten slightly. Roll out onto a lightly floured surface to about 1/2 inch thick. Cut into rectangle shapes (approximately 1 inch wide x 3 inch long) and place on prepared baking sheet. 

Bake for 10 minutes, rotate baking sheets and continue baking for 5-10 minutes until golden brown. Remove from oven and using a tea sieve, dust cookies with an even coating of sugar. Let cool completely and carefully shake off any excess sugar.