Salted Rye Cookies

Vegetarian
Salted Rye Cookies
45 min.
48
67kcal

Suggestions


Indulge your sweet tooth with these delightful Salted Rye Cookies, a unique twist on traditional desserts! Perfectly baked, these cookies blend the rich, nutty flavor of rye flour with a hint of orange zest, creating a distinctive taste that’s both comforting and sophisticated. Each cookie is a treat, containing only 67 calories, making them an ideal choice for those who indulge mindfully.

With just a handful of simple ingredients, including warm, creamy unsalted butter, granulated sugar, and a touch of kosher salt, you can whip these cookies up in under an hour. Their preparation is easy and fun, allowing you to involve friends or family in the process. Imagine the delightful aroma wafting through your kitchen as they bake to a perfect golden brown! The coarse sparkling sugar on top adds a delightful crunch, setting each cookie apart visually and providing a satisfying textural contrast.

Perfect for gatherings, these cookies yield approximately 48 servings, making them a great option for parties or casual get-togethers. Store them in an airtight container, and you’ll have a tasty treat ready for snacking throughout the week. Whether you're enjoying them with your morning coffee or sharing them with loved ones, these Salted Rye Cookies are sure to elevate your dessert game. So, roll up your sleeves, and let’s get baking!

Ingredients

  • large eggs 
  • 150 granulated sugar 
  • 48 servings kosher salt 
  • 0.5 teaspoon orange zest finely grated
  • 230 rye flour dark whole ()
  • tablespoons sugar 
  • cup butter unsalted at room temperature (2 sticks / 225 g)

Equipment

  • baking sheet
  • baking paper
  • oven

Directions

  1. Cut thetube open vertically along one side and nest the wrapped loginside, then tape or rubber-band the tube closed. Chill in therefrigerator until firm, about 1 hour.
  2. Preheat the oven to 350°F (175°C). Line two baking sheetswith parchment paper.
  3. On a sheet of waxed paper, combine 1 1/2 teaspoons saltand the sparkling sugar. Unwrap the dough logs and roll themin the mixture to coat well.
  4. Place each log on a cutting boardand cut into 1/8-inch-thick (3-mm-thick) rounds, arranging therounds 1 inch (2.5 cm) apart on the prepared baking sheets.
  5. Bake until lightly browned at the edges, about 16 minutes, rotatingthe pans halfway through so the cookies bake evenly.
  6. Remove to wire racks to cool completely. The cookies canbe stored at room temperature in an airtight container for upto 1 week.
  7. Variation
  8. * For black walnut teff cookies: Instead of the rye flour, use1 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 blackwalnuts to the dough.
  9. Roll the dough logs in maple sugar, ifyou like.
  10. From Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff. Copyright © 2012 Liana Krissoff; photographs copyright © 2012 Rinne Allen. Published in 2012 by Stewart, Tabori & Chang, an imprint of ABRAMS.

Nutrition Facts

Calories67kcal
Protein4.02%
Fat52.48%
Carbs43.5%

Properties

Glycemic Index
1.46
Glycemic Load
2.18
Inflammation Score
-1
Nutrition Score
1.0634782520811%

Nutrients percent of daily need

Calories:67.16kcal
3.36%
Fat:4.02g
6.18%
Saturated Fat:2.47g
15.44%
Carbohydrates:7.49g
2.5%
Net Carbohydrates:6.92g
2.52%
Sugar:3.92g
4.36%
Cholesterol:14.04mg
4.68%
Sodium:195.94mg
8.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.69g
1.39%
Manganese:0.12mg
5.85%
Vitamin A:123.89IU
2.48%
Fiber:0.57g
2.27%
Selenium:1.08µg
1.54%
Phosphorus:13.99mg
1.4%
Vitamin E:0.19mg
1.26%
Source:Epicurious