Shortbread, big flavor.
Grated zest of 1 lemon For the Whole Wheat Shortbread⅔ cup confectioners' sugar2 tsp. pure vanilla extract2 sticks unsalted butter, at room temperature2 tsp. pure vanilla extractFor the Spelt-Flax Shortbread⅔ cup confectioners' sugar2 large egg yolks, at room temperatureAll of the shortbreads are made in the same manner. If you’re making a shortbread with two kinds of flour, whisk the flours together.
Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that’s 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours or freeze them for 2 hours. When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
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