Ingredients

• 2 cups Organic Dark Rye Flour
• 1/4 tsp Sea Salt
• 1/4 tsp Baking Powder
• 1 cup Unsalted Butter softened
• 1/4 cup Granulated Sugar
• 3 Tbsp Molasses
• Evaporated Cane Sugar

Instructions

1. Sift together flour, salt and baking powder.
2. Cream the butter, sugar and molasses until just incorporated. Do not overmix!
3. Add the sifted dry ingredients to the butter mixture. Mix on low until just incorporated.
4. Roll the dough 1/2-inch thick (if the dough is too soft to roll, shape into a 4 x 10-inch rectangle, wrap in plastic and chill until firm).
5. Cut into bars, circles or other shapes and dock in the center with a fork, if desired. Wrap and chill until firm, 2 hours or overnight.
6. Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
7. Place cookies on prepared baking sheet and sprinkle with sugar, if desired. For light coloring, do not separate bar cookies. Bake until edges are lightly browned, about 20 minutes
8. Cool and store, wrapped, at room temperature for up to 1 week.