These cookies are great, buttered goodness. They are a bit on the crumbly side with the almond flour, but it adds such a great texture. The tarragon is perfect with lemon, and the healthier cookie.
1/2 cup (1 stick) unsalted butter, room temperature (With
Shortbread cookies, I think it is a time to splurge on butter)
1/4 cup granulated white sugar
1/2 teaspoon pure vanilla extract
2/3 cup whole wheat flour
1/3 cup almond flour (almond meal)
2 tablespoons cornstarch
1/8 teaspoon kosher salt
In the bowl of your electric mixer, beat the butter and sugar until smooth and creamy. Beat in the vanilla extract. In a separate bowl, whisk together the whole wheat flour, almond flour, cornstarch and salt. Add this mixture to the butter and sugar and beat just until incorporated.
Scrape batter out onto a sheet of parchment and form a log. Refrigerate for one hour, and then slice into ¼ inch slices and place on a cookie sheet. I made a well in the center of each cookie, using the screw top bottle. Put the cookie sheet back in the refrigerator to cool back down for 10 -15 minutes.
Preheat the oven to 300, and slide the cookies into the preheated oven. Bake them for about 35-45 minutes, until they are golden brown. Once they come out of the oven I used the screw top again to reform the well. Allow cookies to cool completely before filling, I would also recommend filling the cookies with the lemon filling the same day you will serve them which keeps the cookie from losing its great crumble texture. I used some toasted almonds as garnish on some cookies and powdered sugar on others.
Lemon Tarragon Filling:
Juice & grated zest of 1 lemon
1/2 cup sugar
1 tablespoon butter
2 teaspoons tarragon, chopped fine
Combine all ingredients in a double boiler on stove. Simmer until thickened stirring constantly, about 15 minutes or 140 degrees. Remove from heat and stir in the tarragon,
put in the refrigerator to chill.