Light rye flour gives these Rye Shortbread Cookies a richer, deeper flavor that nicely accents their crisp, buttery texture. These unusual cookies will be a big hit at your next party or get together! Keep some dough in the freezer to have delicious cookies ready in an instant.
Cream the butter, sugar and molasses until just incorporated. Do not overmix!
Add the sifted dry ingredients to the butter mixture. Mix on low until just incorporated.
Roll the dough 1/2-inch thick (if the dough is too soft to roll, shape into a 4 x 10-inch rectangle, wrap in plastic and chill until firm).
Cut into bars, circles or other shapes and dock in the center with a fork, if desired. Wrap and chill until firm, 2 hours or overnight.
Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
Place cookies on prepared baking sheet and sprinkle with sugar, if desired. For light coloring, do not separate bar cookies. Bake until edges are lightly browned, about 20 minutes
Cool and store, wrapped, at room temperature for up to 1 week.
