Lately I have been in clean out mode so for our next recipe from Baking with Dorie I decided to make two of the four recipes since I had ingredients to use up.

First up I made the Spelt-Flax Shortbread. My spelt flour has been languishing in my refrigerator for far too long so I was happy to use it up. The base of these cookies are butter two sticks, confectioners’ sugar, two egg yolks, and vanilla. This version added spelt flour with the regular flour and the zest of one orange. I used a rather large orange so that the flavor was nice and citrusy. These were a hit with the family. As everyone has said these are melt-in-your-mouth cookies. The crunch from the flax seeds was a nice touch. I would make these again and encourage you all to try them.

Up next is the Rye-Chocolate Shortbread. I have been working my way through a two pound bag of rye flour from another Dorie recipe. These have the same base ingredients with the addition of rye flour and mini chocolate chips. Dorie describes these as earthy and I would agree. I found them oddly addictive but my husband was not fond of them.

For both recipes I made the dough the night before, it was so easy to slice and bake the next day. I have to remember these little gems as they were so easy to make and so delicious to eat. I still have dough in the freezer, ready to slice and bake when ever a cookie is needed. To see what others thought head over to Tuesdays with Dorie.