Best Salted Rye Cookies Recipes

SALTED RYE COOKIES

Steps:

• 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 (5 cm) in diameter and wrap tightly. To shape the soft dough log into a more perfect cylinder, use a paper-towel tube: Cut the tube open vertically along one side and nest the wrapped log inside, then tape or rubber-band the tube closed. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 350°F (175°C). 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. Place each log on a cutting board and cut into 1/8-inch-thick (3-mm-thick) rounds, arranging the rounds 1 inch (2.5 cm) 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.

SALTED CHOCOLATE-RYE AND PECAN COOKIES

Steps:

• Place a saucepan filled with 1" of water over medium heat, bring to a simmer. Set a heatproof bowl on top of the saucepan, bottom of the bowl not touching the water. Combine the the chocolate and butter in the bowl, stirring occasionally. Cook until melted. Remove from the heat and let cool slightly. Whisk together the rye flour, baking powder and salt in a small bowl. Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed, adding the sugar a little bit at a time, until all the sugar is incorporated. Increase the speed to high; beat until the eggs have nearly tripled in volume, about 6 minutes. Stop to scrape down the bowl. Reduce the mixer speed to low; add the cooled chocolate-butter mixture and the vanilla extract. Beat until well incorporated. Stop to scrape down the sides of the bowl. Add in the flour mixture; beat on low speed just until combined. Fold in the pecans by hand. At this point the dough will be soft and loose, which is normal; it will firm up as it chills. Cover and refrigerate dough until it just firm to the touch, about 1 hour. (The longer you chill the dough the harder it is to scoop; if it is too firm to scoop, let it rest at room temperature until it is easier.) Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper. Scoop the dough using a #40 disher or a heaping tablespoon onto the baking sheets, shaping the balls of dough into rounds if necessary and spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres. Bake until the cookies have puffed up and have a smooth bottom and rounded, slightly cracking top, 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through. Remove and let cool slightly (the cookies may flatten a bit) on the sheets, then transfer to a wire rack and let cool complet

SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.