I have always loved shortbread cookies. I remember feeling like they were an expensive treat one had with tea and proper attire. I guess that came from images of stuffy ladies having them on floral china in ads and t.v.. So when as a young child I was finally introduced to them in person, I was suddenly regal.
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1/2 teaspoon finely grated orange zest
2 1/2 cups rye flour
A few teaspoons of ground cinnamon, at your liking. (optional)
Sea salt and extra orange zest, and rye seeds for tops ( rye seeds optional)
In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the egg, orange zest and a pinch of salt. Mix in the flour and cinnamon. Divide the dough into two portions and place each on a sheet of plastic wrap. Shape into logs about 2 inches in diameter and wrap tightly*. Chill in the refrigerator until firm, about 1 hour
*I have also used waxed paper the same way.
Preheat the oven to 350°F
Line two baking sheets with parchment paper.
Place each log on a cutting board and cut into 1/4 inch-thick , arranging the rounds 1 inch apart on the prepared baking sheets. Use fork tongs to imprint. Sprinkle sea salt, orange zest, rye seeds on top. Bake until lightly browned at the edges, about 16 minutes, rotating the pans halfway through. Remove to wire racks to cool completely.