Rye Blueberry Cookies
by Aube Giroux on Sep 3, 2013
Rye is known to make great bread, but these rye blueberry cookies recipe from food blogger Aube Giroux show a wonderful sweet side of the under appreciated grain. Watch Aube make this recipe in a fun video from Kitchen Vignettes.
Adapted from Whole Grains For A New Generation
Adapted from Whole Grains For A New Generation
- Servings
- Makes about 48 cookies
- Course
- Dessert
Ingredients
- 1 cup butter at room temperature
- ¾ cup cane sugar
- 1 large egg
- ½ tsp sea salt
- 2 ½ cups rye flour
- ¾ cup dried blueberries* (or dried currants)
- 3 tbsp. turbinado sugar (for rolling)
Instructions
-
Cream the butter and sugar together. Add the egg, salt, and blueberries and mix well.
-
Gradually add the rye flour, mixing together until a rough ball can be assembled. Try not to overmix or handle the dough too much.
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On a lightly floured surface, use your hands to roll the dough into 2 logs, about 2 inches in diameter and wrap these in parchment paper. Refrigerate the logs for a least one hour.
-
Preheat oven to 350 degrees F.
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Sprinkle the turbinado sugar onto a flat surface and carefully roll the chilled logs on top, pressing the sugar into the outer surface of the logs.
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Slice into 1/8 inch rounds and place 1 inch apart on a lightly buttered cookie sheet (you can also use a piece of parchment paper). Bake for about 15 minutes or until golden at the edges.
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Lift carefully with metal spatula and transfer to a wire rack to cool. (They will be easier to handle once cooled).
