Estonian Rye Cookies Ruiskatut Food

ESTONIAN RYE COOKIES (RUISKATUT)

Steps:

• 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.

SWEDISH RYE COOKIES

Steps:

• Cream together butter and sugar until light and fluffy.
• Stir in rye flour, all-purpose flour, baking powder and salt.
• Mix well and add enough water to moisten the dough.
• Roll out onto a floured board, the thinner the dough, the crispier the cookies will be.
• Cut into 2 1/2 inch rounds using cutter or floured glass.
• Bake on ungreased cookie sheet at 375°F or until slightly brown.