Name: Brown Sugar and Rye Shortbread
Prep time: 15 min
Cook time: 15 min
Yield: 21
Ingredients: Butter, softened - 1 cup; Packed light brown sugar - ½ cup; Vanilla extract - 1 teaspoon; Cinnamon - ¾ teaspoon; Kosher salt - ½ teaspoon; Nutmeg - ¼ teaspoon; Black pepper - ¼ teaspoon; All-purpose flour - ½ cup; Dark rye flour - 2 cups; White sugar - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Brown Sugar and Rye Shortbread

1. Butter, softened - 1 cup

2. Packed light brown sugar - ½ cup

3. Vanilla extract - 1 teaspoon

4. Cinnamon - ¾ teaspoon

5. Kosher salt - ½ teaspoon

6. Nutmeg - ¼ teaspoon

7. Black pepper - ¼ teaspoon

8. All-purpose flour - ½ cup

9. Dark rye flour - 2 cups

10. White sugar - ¼ cup

How to cook deliciously - Brown Sugar and Rye Shortbread

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.