Yukon Shortbread

By Suzanne Crocker


1 cup SIFTED whole wheat flour (Red Fife)
½ cup potato starch*
1 cup sugar beet sugar
¾ cup butter
½ cup dried low bush cranberries (optional)


  1. Sift flour before measuring.
  2. Combine the three dry ingredients and sift them together into a mixing bowl.
  3. Add butter and blend in with the back of a wooden spoon until a soft, smooth dough forms.
  4. Blend in low bush cranberries.
  5. Chill dough until firm.
  6. Preheat oven to 300 F.
  7. Shape chilled dough into small balls.
  8. Place on parchment lined cookie sheets.
  9. Flatten each ball slightly with the back of a fork.
  10. Bake at 300 F for 20 minutes.
* To make potato starch: 
  1. Juice some raw potatoes.
  2. Drain off the juice and refrigerate to use within a few days for soup stock.
  3. At the bottom of the potato juice bowl will be left a thick layer of potato starch.
  4. Spoon this out onto parchment paper and dry in a dehydrator or a very low oven.
  5. Once dried, grind in a coffee grinder into powder.
Stores well in a sealed jar at room temperature. The potato pulp will oxidize quickly.  To prevent oxidization, have boiling stock (or water) ready before you juice the potatoes.  Add a small amount of boiling stock to the potato pulp and stir together. The boiling stock will cook the potato pulp in the bowl and prevent oxidization.  The potato pulp can be used in potato pancakes, potato dumplings, or Rappie Pie.