1 cup rolled rye flakes
3/4 cup rye flour
1/2 tsp fine-grain sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and cooled
1 large egg
1 tsp pure vanilla extract
1/2 cup finely chopped walnuts
1 1/2 cup confectioners’ sugar, sifted
2 tbsp milk
Pinch of salt
Makes 16 cookies
Preheat the oven to 175°C. Line two baking sheets with greaseproof paper.
In a medium bowl, mix the rye flakes, rye flour, baking soda, and salt. In a large bowl, whisk the sugars and melted butter until combined. Crack in the egg and pour in the vanilla. Whisk one more time until the egg is thoroughly incorporated. Add the flour mixture in two batches, stirring in between additions until combined. Lastly, fold in the walnuts.
Using a tablespoon, scoop out balls of dough, spacing them about 2 1/2″ from one another on the baking sheets. These cookies spread a lot, so be sure to leave enough room. Bake for 10 to 12 minutes, or until they spread and the edges are lightly golden brown. Allow to cool on the baking sheet for five minutes, then carefully move the cookies onto a cooling rack.
In a medium bowl, whisk together the confectioners’ sugar, milk, and salt. When the cookies are cool, drizzle the icing on top in a zigzag motion. Get artsy with it!