Rye Cookies

5 from 1 review

This Rye Cookie is an adaptation of a traditional Swedish recipe. These cookies are not too sweet and have a special flavor from the rye flour.

Prep Time30

Bake Time13

Total Time43

Servings:36 cookies

Ingredients

5 ounces Rye Flour (1 cup, see note )
5 ounces all purpose flour ( 1 cup)
½ teaspoon table salt
½ teaspoon ground cardamom
8 ounces unsalted butter (room temperature)
4 ounces granulated sugar (½ cup)
1 large egg whites
caraway seeds (for topping)

Instructions

Preheat the oven to 375 °F. Line two baking sheets with parchment paper or a silicone baking mat.
In a small bowl, whisk together 5 ounces Rye Flour, 5 ounces all purpose flour, ½ teaspoon table salt and ½ teaspoon ground cardamom. Set the bowl aside.
In a mixer bowl, cream 8 ounces unsalted butter with 4 ounces granulated sugar until light and fluffy. Add the dry ingredients and mix just until combined. At this point the dough might look crumbly. Use your hands to knead the dough together. (See note)
Turn the dough out onto a lightly floured surface. Roll the dough to ⅛" thick. Use a 2½" round cookie cutter to cut as many cookies as you can. Re-roll the scraps and continue cutting until all the dough is used. If you plan to use the cookies as a tree decoration, cut a ½" hole off-center in each cookie. (See post content for more information.)
Line the cookies onto the prepared baking sheets, leaving ½" between cookies. (See note.) Lightly brush each cookie with egg white. Sprinkle lightly with caraway seeds and granulated sugar.
Bake until the cookies are just beginning to brown around the edges and the dough is set, about 8-10 minutes.
Slide the parchment paper or silicone mat onto a cooling rack and cool to room temperature.
The cookies will keep in an air tight container for about a week.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

At this point the dough can be refrigerated for 2 days for frozen for up to a month. Return the dough to room temperature before rolling.

The cookie cut outs can be frozen on the tray then transferred to freezer bags. Remove the desired number of cookies as you're ready to bake. The cookies can go straight from the freezer to the oven.

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