Wednesday, December 17, 2014

Rye Shortbread

Looking for an easy gift?
Well, I've got you covered with these shorties.

Simply bake up a batch in a fancy new pan and voila, gift.
I know I would appreciate a new pan filled with cookies!

This post is on the short side (hehe and it includes a SHORTbread recipe!) because I've been doing so much writing for finals that I'm all "writing-ed" out and nothing exciting to tell you about. So, there might be a few short posts on the way until I've recovered. Thanks!

Rye Shortbread 
1 ½ cups all-purpose flour
1 cup dark rye flour
¾ teaspoon salt
1 Tablespoon cinnamon
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
2 teaspoons vanilla

1. Preheat oven to 350 degrees F. Line 9 by 9 pan with parchment paper.
2. In a medium bowl, whisk together all-purpose flour, rye flour, salt and cinnamon.
3. In the bowl of stand mixer fitted with paddle attachment, cream together butter and powdered sugar until smooth, about 2 minutes. Scrape down the bowl. Add the vanilla, and beat until incorporated. Add in the dry ingredients and mix on low, about 1 minute or until dough begins to form.
4. Transfer dough to prepared pan and spread evenly with your hands. Smooth the surface of the dough using a flat-bottomed measuring cup or glass. Using a knife, gently score the dough with 4 rows and 8 columns to form 32 rectangles. Poke each rectangle with a fork. Bake 30 to 40 minutes, or until lightly browned.
5. Remove pan from oven and use a knife to cut along the scored lines. Allow to cool completely in pan on wire rack. When cooled, lift shortbread out of the pan using parchment paper. Store in an airtight container at room temperature for about one week. Yields 32 small cookies. 

Recipe Adapted from Food52
Print Recipe Here

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