Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes Brown Sugar and Rye Shortbread 5.0 (3) 3 Reviews 2 Photos Go wild when it comes to pressing the cookies before baking: We had good luck with the bottom of a glass, a cocktail muddler, pastry blender, potato masher, and more. By Irvin Lin Published on November 16, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 22 mins Stand Time: 5 mins Total Time: 42 mins Servings: 21 Yield: 21 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 21 servings 1 cup butter, softened ½ cup packed light brown sugar 1 teaspoon vanilla extract ¾ teaspoon cinnamon ½ teaspoon kosher salt ¼ teaspoon nutmeg ¼ teaspoon black pepper ½ cup all-purpose flour 2 cups dark rye flour ¼ cup white sugar Directions 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. Put white sugar in a small bowl. Scoop out 1 1/2-tablespoon portions of the dough and roll into balls; roll balls in sugar. Arrange dough balls on the prepared baking sheets, spacing them about 1 inch apart. Use the bottom of a glass or other kitchen tool to flatten each dough ball a bit to press in designs. Bake until cookies are lightly browned around the edges, 22 to 24 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months. I Made It Print Nutrition Facts (per serving) 157 Calories 9g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 21 Calories 157 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 28% Cholesterol 23mg 8% Sodium 110mg 5% Total Carbohydrate 18g 7% Dietary Fiber 3g 10% Protein 2g 4% Potassium 103mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.