Rye flour in a cookie -- I haven’t done this before. The “Big Strawberry-Rye Cookies” are inspired by a recipe in Heidi Swanson’s Super Natural Simple. Swanson uses crushed, freeze-dried raspberries, but I swap in freeze-dried strawberries. Rye flour has a depth of flavor that white flour does not have. Strawberry dust gives us a tart tang.

As we combine more than one-and-a-half sticks of butter with nearly two cups of sugar, we “beat until uniform” (that’s Swanson’s great phrase).

The cookie dough is colored gray (thank you, rye flour). Its texture is like Play Doh. It smells like strawberry dust.

I form 12 meatball-sized dough balls, then freeze them on their two baking sheets for 15 minutes. I bake one tray at a time, as instructed, so I transfer the second sheet from the freezer to the refrigerator in the mean time. After 3 minutes of baking, I pull the sheet out of the oven in order to press/flatten the balls. This is a great technique to make sure I produce my big cookies. I bake for 19 minutes, until the “edges are deeply golden.”

Now, let’s enjoy these big cookies. All of the butter and sugar makes an addictive, soft cookie. I keep coming back to it. I want more. Why don’t we use more of this rye flour?