A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
8
Yield:
2 8-inch rounds
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.

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  • Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.

  • Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.

  • Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

Nutrition Facts

433 calories; protein 2.9g; carbohydrates 54.5g; fat 23.5g; cholesterol 61mg; sodium 171.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/10/2010
Simple to make rich to taste! I like the idea of using rye flour! Great cookies! Read More
(6)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/10/2010
Simple to make rich to taste! I like the idea of using rye flour! Great cookies! Read More
(6)
Rating: 5 stars
03/31/2017
I made this for my fitness students as a gluten free option for a Saint Patrick's Day treat. It was more popular than regular shortbread. I didn't modify the recipe and it was wonderful! Crunchy and not overly sweet. Try it and it might become your favorite shortbread cookie recipe!! I'm going to make it again for Easter because I've had so many requests to bring it back as a treat after a hard workout. Read More
Rating: 5 stars
03/31/2015
We are loving it. Read More
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Rating: 4 stars
12/18/2013
Made this good the first day. Got dry and hard on day 2 even in a storage bag. Read More
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