Salted Rye CookiesRinne Allen
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.
Variation
- 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.
Recipe notes
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