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Brown Sugar and Rye Shortbread

5

42 min

Brown Sugar and Rye Shortbread

Brown Sugar and Rye Shortbread Photo 1

Time

42 min

Serving

21 persons

Calories

157

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
Go wild when it comes to pressing the cookies before baking: We had good luck with the bottom of a glass, a cocktail muddler, pastry blender, potato masher, and more.

Ingredients

  • butter: 1 cup (softened)
  • packed light brown sugar: 0.5 cup
  • vanilla extract: 1 tsp
  • cinnamon: 0.75 tsp
  • kosher salt: 0.5 tsp
  • nutmeg: 0.25 tsp
  • black pepper: 0.25 tsp
  • all-purpose flour: 0.5 cup
  • dark rye flour: 2 cups
  • white sugar: 0.25 cup

Metric Conversion

Stages of cooking

Brown Sugar and Rye Shortbread Photo 21
Brown Sugar and Rye Shortbread Photo 32
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Brown Sugar and Rye Shortbread Photo 65
  1. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
    Brown Sugar and Rye Shortbread Photo 2
  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.
    Brown Sugar and Rye Shortbread Photo 3
  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.
    Brown Sugar and Rye Shortbread Photo 4
  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.
    Brown Sugar and Rye Shortbread Photo 5
  5. Bake 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 up to 3 days at room temperature or freeze up to 3 months.
    Brown Sugar and Rye Shortbread Photo 6

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