Thursday, March 21, 2013

Vanilla, Rye cookies

I'm just too curious... :)  These are adapted from 101 Cookbooks

scant 3/4 c. sugar
3-5 t. vanilla extract
1/4 t. sea salt
8 T. butter (room temperature)
1/2 c. rye flour
1/2 c. barley flour
a touch of sugar/salt for topping

Blend the sugar, vanilla, and salt until fine (or use powdered sugar), blend in butter. Mix in flour. 
Because this dough is on the sticky side, place it in the middle of a large piece of parchment paper, then cover it with a second piece of parchment paper. Roll out the dough until it is 1/4-inch thick. Refrigerate the dough for at least 30 minutes or until well chilled. Heat the oven at this point to 350F / 175C while the dough is chilling.
Place on parchment lined cookie sheet.  . Sprinkle with sugar and bake for 10-15 minutes.
Use a pizza cutter to score them into squares. Let cool a 2-3 minutes and then transfer to cooling rack.
I placed them on a paper towel first to absorb some of the butter. 

They reminded me of caramel... wowzers, not what I was expecting :)   They are crunchy, crispy, full of holes!

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