Kernza Maple Shortbread by Beth Dooley

Makes about 12 to 24 cookies The butter and maple give these Kernza perennial grain shortbread a rich crumb and graham flavor. You can substitute light brown sugar for the maple sugar here.
Course Dessert
Cuisine American


  • 2/3 cups 11 tablespoons unsalted butter, melted, plus more for brushing
  • ¼ cup maple sugar plus more for garnish
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1-1/2 cups Kernza flour
  • ½ cup blueberry or elderberry jam optional


  • 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. Spread the bars with the jam. Cut into rectangles and transfer to the cookie sheet. Cool completely before serving.


Kernza is a thirsty grain that LOVES absorbing butter. Enjoy the naturally nutty flavor of the Kernza in this delightful cookie. Find more ways to cook with Minnesota-grown perennial Kernza in Beth Dooley's 2021 cookbook The Perennial Kitchen.
Find local options for purchasing Kernza at
Keyword Kernza, Maple, Shortbread

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