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Salted Rye Cookies from Whole Grains for a New Generation


  • 1 cup 2 sticks / 225 g unsalted butter, at room temperature
  • 3/4 cup 150 g granulated sugar
  • 1 large egg
  • Kosher salt
  • 1/2 teaspoon finely grated orange zest
  • 2 1/2 cups 230 g whole (dark) rye flour
  • 3 tablespoons coarse sparkling sugar or turbinado sugar


  • 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.
  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • 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.