Rye Shortbread Cookies

Rye Shortbread Cookies

Course: Breakfast, Dessert, Snack


Cooking time



Posted on the Bon Appetite site, this recipe comes from Tandem Coffee in Portland, Maine.
If you’ve never used rye flour in your cookies – this is a great way to start!
Dough must be chilled for around 2 hours before baking.


  • 1 cup (2 sticks) unsalted butter at room temp

  • 3⁄4 cup sugar

  • 1⁄2 tsp finely grated orange zest

  • 1⁄2 tsp vanilla

  • 1⁄2 tsp kosher salt

  • 1 large egg, lightly beaten

  • 2 cups Maine Grains Rye Flour

  • For the Edges of the Cookies:
  • 1⁄4 cup black or white sesame seeds

  • 1⁄4 cup Demerara sugar

  • 1⁄2 tsp flaky sea salt


  • Cream the butter and sugar, adding the vanilla and zest
  • Add egg
  • Sift flour and salt, add to butter mixture making sure to combine but not over mix.
  • Lay a piece of plastic wrap onto a dampened surface – place half of the dough on the plastic, fold plastic over the dough and form a log. Repeat with other half of dough.
  • Chill dough for about 2 hours.
  • When ready, preheat oven to 350ºF and line two rimmed baking sheets with parchment.
  • Mix the sesame seeds, demerara sugar and sea salt in a flat dish large enough to hold the dough
  • Roll the dough in the mix.
  • Slice the dough into 1/4″ slices and place 1″ apart on the baking sheets.
  • Bake about 25-30 minutes, rotating halfway, till golden brown.

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