Sesame Crusted Rye Shortbread Cookies
A couple of weeks ago I mentioned that I had a wonderful cookie from Tandem Bakery in Portland, Maine. This is my recreation of it. I hope you enjoy it as much as I do!
INGREDIENTS:
2 cups of dark rye flour (9 oz)
½ cups sugar (3 ½ oz)
¼ tsp fine sea salt
1 cup unsalted butter, room temperature (8 oz)
1 tsp grated orange zest
TOPPING:
3 TBS sparkling sugar
¼ tsp fine sea salt
2 TBS black sesame seeds
METHOD:
Whisk the flour and salt and set aside.
Beat the butter, sugar and orange zest together until combined.
Add the flour and salt, slowly.
Mix until dough comes together.
Divide the dough into 2 parts. Roll each half into a log about 1 ½ inches wide.
Wrap each log and chill until firm.
Heat oven to 350 degrees.
Combine the sparkling sugar, sea salt and sesame seeds.
When dough is firm, slice about 1/3 inch thick.
Place on parchment lined baking sheets about 1 inch apart.
Bake 16-20 minutes until the cookies are set and firm to the touch. Rotate the pans halfway through baking.
Yield about 4 dozen.
Vegan Except Dessert 