31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Rye Shortbread Cookies MAKES: 20 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 20 MINUTES PASSIVE TIME: 2 HOURS OR OVERNIGHT • DIFFICULTY: MODERATE These crisp, buttery cookies will be a big hit at your next party or get together! Keep some dough in the freezer to have delicious cookies ready in an instant. 2 cups Bob’s Red Mill® Organic Dark Rye Flour 1/4 tsp Bob’s Red Mill® Sea Salt 1/4 tsp Baking Powder 1 cup unsalted Butter, softened 1/4 cup Sugar 3 Tbsp Molasses Sugar (for sprinkling) Instructions 1. Sift together flour, salt and baking powder. Cream the butter, sugar and molasses until just incorporated. Do not overmix! 2. Add the sifted dry ingredients to the butter mixture. Mix on low until just incorporated. 3. Roll the dough 1/2-inch thick (if the dough is too soft to roll, shape into a 4 x 10-inch rectangle, wrap in plastic and chill until firm). 4. Cut into bars, circles or other shapes and dock in the center with a fork, if desired. Wrap and chill until firm, 2 hours or overnight. 5. Preheat oven to 350°F. Grease a baking sheet or line with parchment paper. 6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired. For light coloring, do not separate bar cookies. Bake until edges are lightly browned, about 20 minutes 7. Cool and store, wrapped, at room temperature for up to 1 week.