This melt-in-the-mouth buttery shortbread pairs wholesome Grapewood Farm’s whole spelt flour with candied orange peel to make a delightfully light treat.
 
You will need: 
1 stick (113g) unsalted butter, softened
 
Tips:
Rolling into log approximately 2" diameter and 12" long helps make even cookies when cut into slices approximately 3/4" thick
Use a fork to mark holes in the dough before cooking, not only is this decorate but also allows steam to escape while baking
 
Instructions: 
Preheat oven to 350ºF (175ºC)
Line baking sheets with parchment paper.
In a large mixing bowl add contents of package mix, and the softened butter.
Mix well until dough comes together.
Shape into a round log and wrap in plastic.
Rest dough in refrigerator for at least 30 minutes.
Cut dough into 18-20 even rounds and place onto cookie sheet, spacing about 1 inches apart
Decorate with fork marks if desired.
Bake for 14-16 minutes until edges lightly brown.
Remove, allow several minutes on the baking sheets to set, then transfer to a wire rack to cool.
 
Ingredients: Whole Spelt Flour, Cane Sugar, Candied Orange Peel, Vanilla Powder, Milk Powder, Salt