When we mention rye, most folks think of dense pumpernickel bagels and sour loaves, Reuben sandwiches between slices of swirled deli bread, or their favorite shelf at the liquor store. Hearty, serious eats and drinks from cultures of ruddy cheeks, hard work, and love it or hate it flavors.
As much as we love all of the above, rye is so much more than a perfect base for caraway, 'kraut and cocktails! Here at the mill we have a couple favorite rye cookie recipes--buttery, jam-filled poppy seed thumbprints, and 'eat two dozen in one sitting' cowboy chiparoo's. Both recipes are made with 100% rye flour, not just white flour with a top dressing of rye. Our thumbprint cookies are via last year's Kneading Conference West/Grain Gathering--Megan Gordon from 'A Sweet Spoonful' recorded the recipe, only using buckwheat flour (which is equally delicious). We like the flavor and texture rye flour gives--just sub rye flour in to the recipe here, and end up with these beautiful little things:
Or, if you're a traditionalist, try this spin on chocolate chip cookies:
Cowboy Chocolate Chiparoos
Preheat oven to 350 and line a cookie sheet with parchment paper
- 1 c. unsalted butter
- 1 c. cane sugar
- 1 c. packed brown sugar
- 2 local eggs
- 1 tsp. pure vanilla extract
- 1/4 c. whole milk
- 2 c. Dark Northern Rye Flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/2 tsp. cinnamon (we're all about Red Ape cinnamon!)
- 1 1/2 c. barley flakes
- 1 c. semisweet chocolate chips
- 3/4 c. chopped walnuts (optional)
Cream together butter and both sugars; add eggs. Stir in vanilla and milk, mix well.
Add rye flour, baking powder, salt and cinnamon and blend well; stir in barley flakes and chocolate chips (and walnuts, if you're using them).
Drop by the spoonful onto your baking sheet and bake for 12 minutes.