Makes about 12 to 24 cookies
Prep: 30 minutes, 1+ hour rest time (overnight recommended)
First bake: 45 minutes
Second bake: 15-20 minutes
- 2/3 cups (11 tablespoons) unsalted butter, melted, plus more for brushing
- ¼ cup maple sugar (can substitute brown sugar 1:1), plus more for garnish
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1-1/2 cups Kernza Flour
The butter and maple give these Kernza shortbread a rich crumb and graham flavor. You can substitute light brown sugar for the maple sugar here.
Brush an 8-inch square pan with butter. In a bowl, whisk together the butter with the sugar, vanilla and salt. Stir in the flour until combined.
Press the dough into the pan and chill in the refrigerator for at least an hour or overnight.
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Sprinkle maple sugar over the top of the dough. Bake until golden, about 45 minutes. Remove from the oven, allow the pan to cool slightly, then invert the pan onto a cutting board to remove the cookies. Cut into rectangles and transfer to the cookie sheet. Return to the oven and bake until crisp, about 15 to 20 minutes. Cool completely before serving.