Rye Shortbread Cookies

Posted on the Bon Appetite site – 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!


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


  1. Cream the butter and sugar, adding the vanilla and zest
  2. Add egg
  3. Sift flour and salt, add to butter mixture making sure to combine but not over mix.
  4. 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.
  5. Chill dough for about 2 hours.
  6. When ready, preheat oven to 350 and line two rimmed baking sheets with parchment.
  7. Mix the sesame seeds, demerara sugar and sea salt in a flat dish large enough to hold the dough
  8. Roll the dough in the mix.
  9. Slice the dough into 1/4″ slices and place 1″ apart on the baking sheets.
  10. Bake about 25-30 minutes, rotating halfway, till golden brown. 
  11. Makes about 24 cookies


Course: Breakfast, Dessert Side Dish, Snack