Brown Sugar and Rye Shortbread

01Method

1. 1

   Heat the oven to 325°F (165°C) and line two baking sheets with parchment paper.

2. 2

   Combine butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a mixing bowl. Using an electric mixer, start on low speed and gradually increase to medium, beating for about 30 seconds, then continue at medium-high until the mixture becomes light and fluffy. Scrape the bowl sides down, then incorporate the all-purpose flour on low speed until just mixed. Add the rye flour in batches, mixing on low after each addition until a uniform dough forms.

3. 3

   Place the white sugar in a shallow bowl. Portion the dough into roughly 1½-tablespoon balls, roll each one smooth, then coat in the sugar.

4. 4

   Set the sugared dough balls on the prepared baking sheets with about 1 inch of space between them. Press each one flat using the base of a glass or a similar flat kitchen tool, optionally pressing in a pattern.

5. 5

   Bake until the edges turn lightly golden, 22 to 24 minutes. Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.