This fairly straightforward and versatile dough can be made as drop cookies instead of icebox-style sliced logs: Chill the dough, then scoop it into rounded-tablespoon-size balls, roll in the salt-sugar mixture, arrange at least 1 1/2 inches (4 cm) apart on the baking sheet, and flatten slightly. In addition, you can substitute just about any kind of flour for the rye.
Ingredients
Makes about 48 cookies
Step 1
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.
Step 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 3
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.
- For black walnut teff cookies: Instead of the rye flour, use 1 2/3 cups (225 g) teff flour and 1 cup (115 g) whole spelt flour. Omit the orange zest and add 1/2 cup (60 g) chopped black walnuts to the dough. Roll the dough logs in maple sugar, if you like.
Leave a Review
Reviews (6)
Back to TopThese cookies are fantastic! They were the first ones gone at the office holiday party. After reading the reviews, I did the following modifications: Reduced the rye flour by 1 cup and substituted all-purpose. Bumped the salt in the dough up to a teaspoon. Kept the orange zest and added a splash of vanilla extract. (I'm not sure the orange zest is worth doing, it's barely noticeable.) And I used pink salt along with the turbinado sugar to coat the rolls, and sprinkled a bit more on top. They crisp up after cooling so I found the 16 minute cook time to be just right.
robbiegpolk9458
Austin, TX
12/17/2018
Wonderful rye cookies. Rolled the cookies in Murray River Pink Salt Flakes with the tubinado sugar....delicious!
Anonymous
East Coast
7/6/2017
A basic, good idea, reduce the rye flour by 1 cup and substitute in All Purpose. You don't need all the rye and still get the desired texture and flavor. Also, not sure why this is called "salted" the recipe calls for a pinch. Bump up the salt to a teaspoon for a better balance.
foragera
California
7/13/2016
I love these cookies. They have a delicious salted caramel taste. I've made them for my family and for friends; everyone has loved them.
blueballoon
California
11/10/2014
Delicious, great flavour and so satisfying with the blend of salty and sweet! I used 1 tsp of (genuine) vanilla extract instead of the orange zest, as I didn't have any oranges on hand. I didn't measure the diameter of my logs; however, they were probably about 1.5" instead of 2", and I got 60 cookies as a result.
BellaText
Ontario
11/8/2014
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