Rye Blueberry Cookies

Ingredients

• 1 cup butter at room temperature
• ¾ cup cane sugar
• 1 large egg
• ½ tsp sea salt
• 2 ½ cups rye flour
• ¾ cup dried blueberries* (or dried currants)
• 3 tbsp. turbinado sugar (for rolling)

Instructions

1. 1
   Cream the butter and sugar together. Add the egg, salt, and blueberries and mix well.
2. 2
   Gradually add the rye flour, mixing together until a rough ball can be assembled. Try not to overmix or handle the dough too much.
3. 3
   On a lightly floured surface, use your hands to roll the dough into 2 logs, about 2 inches in diameter and wrap these in parchment paper. Refrigerate the logs for a least one hour.
4. 4
   Preheat oven to 350 degrees F.
5. 5
   Sprinkle the turbinado sugar onto a flat surface and carefully roll the chilled logs on top, pressing the sugar into the outer surface of the logs.
6. 6
   Slice into 1/8 inch rounds and place 1 inch apart on a lightly buttered cookie sheet (you can also use a piece of parchment paper). Bake for about 15 minutes or until golden at the edges.
7. 7
   Lift carefully with metal spatula and transfer to a wire rack to cool. (They will be easier to handle once cooled).