Be sure to sprinkle the shortbread with granulated sugar as soon as it comes out of the oven; this will help the sugar adhere to the cookie.

　　

Ingredients

makes 8

　　1 cup all-purpose flour, plus more for dusting

　　3/4 cup whole-wheat flour

　　1/4 cup wheat bran

　　3/4 teaspoon salt

　　1 3/4 sticks (14 tablespoons) unsalted butter, room temperature

　　1/2 cup packed light-brown sugar

　　Granulated sugar, for sprinkling

　　

Step 1

Preheat the oven to 325°F. Have ready a 10-inch springform pan or a 10-inch tart pan with a removable bottom. In the bowl of an electric mixer fitted with the paddle attachment, mix both flours, the bran, and salt on low speed just to combine. Add the butter and brown sugar, and beat until all the ingredients come together and form smooth dough, about 3 minutes, scraping down the sides of the bowl as needed.

　　

Step 2

Turn out dough into the pan. Using your fingers, spread out the dough evenly while pressing it firmly into the pan.

　　

Step 3

Place pan in oven, and reduce temperature to 300°F. Bake until the edges just begin to turn golden, about 30 minutes. Remove pan from oven; using a bench scraper or long, sharp knife, score the cookie into 8 wedges. Using the tip of a wooden skewer or the tines of a fork, prick the shortbread all over in a decorative pattern, if desired. Return pan to oven, and bake until golden all over, about 15 minutes more. Transfer pan to a wire rack. Sprinkle shortbread with granulated sugar. Remove the sides of the pan. Let stand until completely cool before cutting into wedges. Shortbread can be kept in an airtight container at room temperature for up to 1 week.

　　

Wheatmeal Shortbread how-to

Step 4

After partially baking, the shortbread is scored into wedges using a bench scraper, then decoratively pierced with a wooden skewer.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter