Email
Print
These not-too-sweet, shortbread-style cookies are a great basic cookie to have in your back pocket. Barley or oat flour instead of the rye flour could be interesting here, or if you want something more neutral, regular all-purpose would work too!
Prep.
Category:
Tags:
Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
swedish-rye-cookies
- 1 c rye flour
- 1 c whole wheat pastry flour
- 1/2 t fine sea salt
- 1/2 c cream cheese
- 1/2 c butter
- 1/2 c sugar
- turbinado sugar
- powdered sugar
Swedish Rye Cookies Directions
- Arrange the oven racks in the top and bottom thirds of the oven. Line baking sheets with parchment.
- In a medium mixing bowl, combine the flours and salt. In a separate bowl, beat the cream cheese by hand or with an electric mixer until light and fluffy. Add the butter and beat until also light and fluffy and well incorporated. Beat in the sugar until blended. Add the flour mixture to the butter and cream cheese mixture, and stir just until combined. Don't over-mix. Transfer the dough to a clean surface and knead it a couple of times. Shape it into a ball and flatten it into a disk, then wrap in plastic and refrigerate for at least 30 minutes, until well-chilled.
- Preheat oven to 350˚F.
- Lightly flour a clean counter-top, and turn the dough out onto it. Roll dough out to 1/4-inch thick, then use a cookie cutter to cut the cookies out. Transfer the cookies to the prepared baking sheets, then sprinkle with turbinado sugar. Bake 6-7 minutes, until fragrant and the edges are lightly golden. Allow to cool, then dust the cookies with powdered sugar.
- Enjoy!