Nom nom nom.
(makes 6 big ones, or 8 smallish ones...
maybe double this so you can have some plain with coffee the next morning!)
1 C whole wheat pastry flour
1/2 C finely ground almond meal
2 tsp baking powder
1/4 tsp salt
2 TBS brown sugar
3 TBS very cold butter, cut into small pieces
1/8 tsp almond extract
1/2 tsp vanilla extract
~1/2 C milk (depending on kitchen conditions)
Preheat oven to 375F. In large bowl, mix together flour, almond meal, baking powder, salt, and brown sugar. Add cold butter to flour mixture, and pinch butter into flour with your fingers until a coarse meal is achieved. Add extracts to milk, then add milk to flour mixture and stir until just combined. Dough will be sticky. Dollop mounds of dough onto parchment-lined cookie sheet and bake for about 10 mins, or until edges are browned and centers are done (keep in mind that the almond meal will cause the shortbread to burn faster, so make sure your oven is completely preheated before putting them in, and put them in the lower half of the oven). Enjoy with macerated strawberries and whipped cream, or plain with coffee.