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recipes:rye_shortbread_cookies

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recipes:rye_shortbread_cookies [2022/12/26 13:47] – created roserecipes:rye_shortbread_cookies [2023/12/24 13:35] (current) rose
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   * 1 cup butter, softened   * 1 cup butter, softened
-  * ½ cup packed light brown sugar+  * 1/2 cup packed light brown sugar
   * 1 teaspoon vanilla extract   * 1 teaspoon vanilla extract
-  * ¾ teaspoon cinnamon +  * 1/2 teaspoon cinnamon 
-  * ½ teaspoon kosher salt +  * 1/2 teaspoon kosher salt 
-  * ¼ teaspoon nutmeg +  * 1/4 teaspoon nutmeg 
-  * ¼ teaspoon black pepper +  * 1/4 teaspoon mace 
-  * ½ cup all-purpose flour+  * 1/4 teaspoon black pepper 
 +  * 1/2 cup all-purpose flour
   * 2 cups dark rye flour   * 2 cups dark rye flour
-  * ¼ cup white sugar+  * 1/4 cup white sugar
  
 **Directions** **Directions**
  
-Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.+Preheat the oven to **325 degrees F** (165 degrees C). Line 2 baking sheets with parchment paper.
  
 Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined. Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined.
recipes/rye_shortbread_cookies.1672080424.txt.gz · Last modified: 2022/12/26 13:47 by rose

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