Cooking and Baking

over crumbling shortbread

Hi - I recently made some whole wheat shortbread. (I didn't have any all purpose flour in the house.) I don't think I overmixed the shortbread. It seemed "sandy." But when I froze the logs and then tried to slice the cookies and bake them, they are browned on the edges and not very brown in the center. Any ideas on fixes? Thank you!!

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