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Brown Sugar and Rye Shortbread

Brown Sugar and Rye Shortbread

Cost $5, save $15

Source: Recommended by CookPal

  • 22 Min
  • 21 Servings
  • $5

INGREDIENTS

  • Dough Ingredients

    • 🧈 1 cup butter, softened
    • 🟤 ½ cup packed light brown sugar
    • 1 teaspoon vanilla extract
    • 🌰 ¾ teaspoon cinnamon
    • 🧂 ½ teaspoon kosher salt
    • 🍂 ¼ teaspoon nutmeg
    • ⚫ ¼ teaspoon black pepper
    • 🌾 ½ cup all-purpose flour
    • 🌾 2 cups dark rye flour
    • ⚪ ¼ cup white sugar

STEPS

1

Preheat the oven to 325°F (165°C). Line 2 baking sheets with parchment paper.

2

Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined.

3

Put white sugar in a small bowl. Scoop out 1 1/2-tablespoon portions of the dough and roll into balls; roll balls in sugar.

4

Arrange dough balls on the prepared baking sheets, spacing them about 1 inch apart. Use the bottom of a glass or other kitchen tool to flatten each dough ball a bit to press in designs.

5

Bake in the oven until cookies are lightly browned around the edges, 22 to 24 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

NUTRIENTS

Per 1 serving

🔥

157

Calories

  • 2
    Protein
  • 18
    Carbs
  • 9
    Fats

💡 You can use various tools to create fun designs on top of the cookies, such as the bottom of a glass, a cocktail muddler, or a pastry blender.For better storage, use an airtight container to keep the cookies fresh.This recipe is perfect for holiday gifts or party treats when baked in bulk.