52 cookies :: week 51 :: salted rye cookies

Salted Rye Cookies
via shari
from epicurious
1 c unsalted butter, at room temperature
3/4 c granulated sugar
1 large egg
kosher salt
1/2 tsp finely grated orange zest
2 1/2 cups (230 g) whole (dark) rye flour
3 tablespoons coarse sparkling sugar or turbinado sugar

In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the egg, a pinch of salt, and the orange zest. Gradually mix in the flour. Divide the dough into two portions and place each on a sheet of plastic wrap. Shape into logs about 2 inches in diameter and wrap tightly. Chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 350F. Line two baking sheets with parchment paper.

On a sheet of waxed paper, combine 1 1/2 teaspoons salt and the sparkling sugar. Unwrap the dough logs and roll them in the mixture to coat well. (I rolled one log in the sugar-salt mix, and the second in just sugar. My kids aren't used to too much salt - and I worried they'd be put off.) Place each log on a cutting board and cut into 1/8-inch-thick rounds, arranging the rounds 1 inch apart on the prepared baking sheets. Bake until lightly browned at the edges, about 16 minutes, rotating the pans halfway through so the cookies bake evenly. Remove to wire racks to cool completely. The cookies can be stored at room temperature in an airtight container for up to 1 week.



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K: The cookies I prefer with sugar not salt. The salt is a little too salty for me. When you bit into the salty, all of the edge is salty. But, the sugar is the kind I like best. Not salty on the outside.

E: I like these cookies. The ones with salt, personally, are not my favorite, the one's with sugar are better. They are good to have in my lunch.

D: A salt encrusted rye flour "cookie" was all that was missing from my busy life. Not. While I found nothing wrong with this palette cleanser...digestive... it didnt qualify for my "Life is too short...eat more cookies!" mantra. Marie Antoinette would have been safe to offer these biscuits to the masses. I too will find a way.