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Salted Rye Icebox Cookies


1 cup unsalted butter

4 cups sugar (Lapidus recommends unrefined cane sugar)

1 large egg

1½ tablespoons sea salt, plus a pinch more

2 cups plus 2 tablespoons and 1 teaspoon Carolina Ground light rye flour

3 tablespoons sparkling sugar

Adapted from Liana Kirssoff’s Whole Grains for a New Generation. These cookies use Carolina Ground’s light rye flour but also work well the mill’s whole rye, crema rye, or Trinity Blend. For the whole rye or crema, omit the extra 1 teaspoon of flour. For the Trinity, only use 2 cups flour.


  1. Cream butter and sugar until light and fluffy. Beat in egg and pinch of salt, then gradually mix in flour. Divide dough into two portions and place each on a sheet of parchment paper or plastic wrap. Shape into logs about 2 inches in diameter and wrap tightly. Chill in refrigerator until firm, at least 1 hour.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. On a sheet of waxed paper, combine 1½ teaspoons salt and sparkling sugar. Unwrap dough and roll in salt-sugar mixture to coat well. Cut each log into 1/8-inch-thick rounds, arranging them 1 inch apart on prepared baking sheets. Bake until lightly browned on edges, about 14-16 minutes, rotating pans halfway through. Remove to wire racks to cool completely. Cookies can be stored at room temperature in an airtight container for up to 1 week.
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