Thrice-baked rye cookies from Dessert Person: Recipes and Guidance for Baking with Confidence (page 157) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour, whole barley flour, whole spelt flour, or buckwheat flour for rye flour.

  • melenie_6io5ew on March 13, 2026

    Grid up caraway seeds and add to dry ingredients to really get the rye flavor!

  • SpatulaClark on October 19, 2021

    Not quite what I'd expected. I thought these were too crumbly/buttery/sweet, but texture settles after a day or two. Skipped egg brush and sugar sprinkle, and didn't miss it. These have been liked by all so far, with feedback including comparison to salted caramel.

  • leilx on August 18, 2021

    Recipe is a bit of a hassle with a lot of steps, but turns out a delicious and unusual cookie. I like the idea mentioned below of using a decorative rolling pin.

  • bching on May 06, 2021

    My husband likes these cookies a lot. They taste like stodgy peanut butter cookies to me. Lots of work and the instructions for rolling and cutting the dough weren't very specific. I lined a 12x17 rimmed baking sheet with parchment and pressed the dough into it. It worked very well. Toasting flour is a technique I am happy to have learned.

  • tarae1204 on April 26, 2021

    Delicious! These cookies entail many steps and stages, but it’s a small batch of dough and manageable. The toastiness brings out all the caramel and chocolate flavors of the rye flour. I loved the Demerara sugar for sweetness and a little texture. Try to roll these thinner than 1/4 inch if you can.

  • Astrid5555 on April 07, 2021

    These cookies are spectacular! I could have eaten the cookie dough just as is, the pre-baked flours smelled heavenly. I am not sure the eggwash/sugar sprinkle before baking is necessary, this made the cookies rather on the sweet side for me. Next time I will use my decorative rolling pin and skip the eggwash/sugar sprinkle, and there will be many more times baking these cookies for me!

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