Here’s a sweet little rye cookie to take to all of your cookie swaps this holiday season, brought to you courtesy of the Swedish realm and yours truly.
It’s a nice departure from Russian tea cakes, no? It has to be cheap to just fly right on over to Scandinavia from Eastern Europe. Everything is so close there.
More rye flour, because I’m obsessed with its delicious nutty tangy self.
Sprinkle with some turbinado sugar before putting it in the oven, or dust with powdered sugar post-baking, and enjoy with a cup of something warm. They freeze well, too!
So Europe rn,
Swedish Rye Cookies
Adapted from Food52
1 cup rye flour
1 cup whole-wheat flour
1/2 teaspoon fine grain sea salt
1/2 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup fine grain natural cane sugar, sifted
Line a couple baking sheets with parchment paper.
In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well-incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator.
Heat your oven to 350° F degrees. Lightly flour a work surface and roll the dough out to 1/4-inch thickness. Cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges — avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.