Whole Wheat Shortbread Cookies

Good Friday Morning!! Can you believe it's already Friday?? Only 3 more days till I start my new job, and I am super excited for it!! Yesterday I was getting the itchin' to bake something, but I am out of bread flour, white flour and Xanthan Gum! All I have is Whole Wheat flour, so I looked around for a recipe. I found this Whole Wheat Shortbread  recipe from The Seattle Time from 2003!! I made a few changes, by adding a bit more sugar and adding vanilla, and I also sprinkled them sugar before baking them. 

Whole Wheat Shortbread  adapted from The Seattle Times  2 cups whole-wheat flour 1 cup Turbinado sugar or "Sugar in the Raw" 1 teaspoon kosher salt 1 cup (8 ounces) unsalted imported or "European-style" butter 1 Teaspoon Madagascar Bourbon Vanilla 1. Preheat the oven to 350 degrees. Line a baking sheet with baker's parchment. 2. Put the whole-wheat flour, the raw sugar and the salt in the work bowl of a food processor and process briefly  just to blend. If you don't own a food processor, stir the ingredients together in a mixing bowl. 3. Cut the butter into half-inch bits and add them to the flour mixture. Process, pulsing the motor on and off until  the mixture comes together to form a crumbly dough. If you're working without a food processor, use a pastry  cutter or your fingers to press the butter into the flour. Shape the dough into two logs, each about 6 inches long,  and slice the logs into half-inch slices or roll out and dough and use cookie cutters. 4. Bake the cookies for 20 minutes, or until golden brown. Cool completely before storing in airtight containers.  The cookies keep for up to one week, but are best eaten a day or two after they are baked.  They turned out pretty good, I am glad I used 1 cup of sugar rather then just 1/2 a cup,  they were just sweet enough. Today it's raining and chilly in Montana, so I after my workout I might take myself out to a movie!  We don't really have any weekend plans, do you??