Whole Wheat Pecan Shortbread

I forgot to buy walnuts, so I didn't bake ma'mul today. Instead, I used half the ma'mul dough to make shortbread.

(It's worth mentioning that I deviated from the traditional recipe for the ma'mul dough, replacing some of the white flour with 3 c. whole wheat and 1/2 c. ground flaxseed.)

I pulsed the dough with 1/2 c. sugar, 1/4 c. pecans and 1 t. Mexican vanilla. Patted the mixture into a square Pyrex dish, scored it with a spatula, and baked it for 50 minutes at 300 degrees. (At 40 minutes, I removed the pan from the oven, sprinkled the shortbread with turbinado sugar and covered it with foil before baking ten more minutes.)

Let the shortbread cool completely, then break into squares and store in an airtight container. These are quite nice dipped in cafe au lait.

Whole Wheat Pecan Shortbread
Ingredients

• 1/2 c. sugar
• 2 1/2 c. AP flour 
• 3 c. whole wheat flour
• 1/2 c. ground flaxseed
• 1/4 c. pecans
• 1 c. lukewarm milk
• 2 c. clarified butter

Directions

1. Pulse the dry ingredients in a food processor
2. Incorporate the milk and butter.
3. Refrigerate for 15 minutes.
4. Spread on small cookie sheet; should be 2/3 - 1/2 inch thick.
5. Back at 300 degrees for 40 minutes.
6. Sprinkle top with turbinado sugar, cover with foil and bake 5-10 more minutes.
7. Let cool then cut into squares.

Apologies for the pathetic photo.