Unsalted Butter at room temperature (softened) / 1 cup + 2 tbsp
Sugar / 1 cup
Eggs at room temperature / 2
100% Whole Grain Carolina Ground Rye flour / 3 to 3 ½ cups / adjust while mixing
You may mix this versatile dough either by hand, with a wooden spoon or with a stand mixer. Combine butter, sugar & salt. Mix till smooth. Mix in 1 egg. Add the remaining egg and mix till smooth. Scrape down the sides of the bowl. Add the flour and incorporate till there are no dry spots.
On a lightly floured work surface, divide the dough into two balls. Form balls into disks ½ inch thick. Wrap each disk well in plastic and chill for at least 2 hrs.
Preheat oven to 350 degrees
Line your cookie trays with parchment and ready your cookie cutter. Lightly dust your work surface and gently roll out the dough moving from the center of the disk out in equal directions. Work firmly, but gently. This dough is very forgiving and can be rolled out multiple times without looking its quality. Roll to desired thickness of cookies. Cut and place on tray.
Poke each cookie with fork. Bake for 20 minutes or until golden brown on the bottom. You may brush the tops with egg wash & sprinkle with sugar. You may also add-in any number of dried fruit, nuts or chocolates.
Perfect with coffee, tea and friends on a spring afternoon.