Swedish Rye Cookies

Powder-kissed and pretty, these Swedish Rye Cookies are perfect for vacation cookie enthusiasts who’re after a no longer-too-sweet, shortbread-style butter cookie. I attach them with a blend of rye and entire-wheat pastry flours, and additionally ruin with tradition when it comes adding my secret ingredient. Because I relish the taste of toasted rye bread slathered with cream cheese, I exercise a butter-cream cheese aggregate for the dough—pretty than handiest butter.

I suspect that that you just would possibly additionally experiment with other flours pretty than the rye and quiz unbiased real results—barley or oat flours would possibly perhaps work nicely. I additionally got to alive to in doing a savory model of this cookie with herbs and grated cheese pretty than most or the entire sugar—turning it into a buttery rye cream-cheese herb cracker. Recipe first and most essential published on 101cookbooks.com. —Heidi

Directions

1. Line a couple baking sheets with parchment paper.
2. In a medium-sized bowl combine the flours and salt. Put aside. In an electrical mixer (or by hand) beat the cream cheese till light and fluffy, add the butter, and mix till the 2 are nicely combined. Beat within the sugar and mix till nicely integrated. Add the flour mixture to the butter mixture and crawl handiest long enough to mix the 2. The dough will have to peaceable no longer be dusty having a scrutinize. Flip the dough out onto the counter, knead once or twice to bring it collectively, shape into a ball, flatten, wrap in plastic, and relax it in a fridge.
3. Warmth your oven to 350° F levels, and put collectively the racks within the terminate and bottom thirds. Whenever that that you just would possibly additionally very nicely be ready to roll out your cookies enact so on a evenly floured work ground. Roll the dough out to 1/4-traipse thickness, and cleave into shapes with the cookie cutter of your need. Residence on the ready baking sheets an traipse apart, and sprinkle each cookie with a tiny little bit of mountainous-grain sugar. Bake for six or seven minutes, merely till cookies are fragrant, and getting a tiny bit golden on the perimeters—steer clear of over-baking or they’re going to come out on the dry facet. Allow to frigid, and dirt cookies with a tiny little bit of powdered sugar.