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Brown Sugar and Rye Shortbread
Brown Sugar and Rye Shortbread
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
Get creative with pressing cookies pre-baking: Try using a glass, cocktail muddler, pastry blender, or potato masher for fun designs.
Ingredients:
  • 1 cup butter, softened
  • 0.5 cup packed light brown sugar
  • 0.75 teaspoon cinnamon
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon black pepper
  • 2 cups dark rye flour
  • 0.25 cup white sugar
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and prepare 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Beat with an electric mixer, starting at low speed and increasing to medium, for 30 seconds until fluffy. Scrape down the sides of the bowl, then mix in all-purpose flour on low speed. Gradually add rye flour, 1/2 cup at a time, mixing on low until combined.
  • Place white sugar in a small bowl. Take 1 1/2 tablespoons of dough, roll into balls, then coat the balls with sugar.
  • Place dough balls on the baking sheets, leaving 1 inch of space between each. Gently flatten each ball using a glass or kitchen tool to create designs.
  • Bake the cookies until lightly golden at the edges for 22 to 24 minutes. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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