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Ingredients
| unsalted butter: 8 Tbl (at room temperature) |
| light brown sugar (packed): 1/3 cup (packed) |
| light rye flour: 1 cup |
| 2% milk: 3 Tbl |
| unbleached all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
Estonian Rye Cookies (Ruiskatut)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
3 serving(s)
Tags
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Sift the dry ingredients together and gradually add to the butter mixture. Beat in the milk and mix well. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375°F and butter two baking sheets.
- Roll the dough out 1/4 inch thick. Using a cookie cutter, cut out 1 1/2 inch rounds.
- Place on the baking sheet about 2 inches apart. Gather up the scraps, re-roll, and cut out as many more rounds as possible. Prick the cookies all over with a fork.
- Bake until light brown, 8 to 10 minutes. Cool on racks and store in an airtight container. Makes about 3 dozen cookies.