Ruiskakut Cookies 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.

RUISKAKUT (COOKIES)

Steps:

• In a large mixing bowl in an electric mixer, add softened butter and beat on medium-high for 30 seconds.
• Add granulated sugar and beat until well combined with butter, scraping down sides of bowl occasionally.
• Beat in rye flour and all-purpose flour on low speed until mixture resembles fine crumbs.
• Add water, tossing mixtue with a fork until dough is moistened.
• Gently knead the dough until a ball forms.
• Roll dough out of the mixing bowl onto a lightly floured surface.
• Using a rolling pin, roll dough out to 1/8" thickness.
• Preheat oven to 350°F.
• Using a 3 inch scalloped cookie cutter, cut out dough.
• Re-roll scraps and continue to cut with the cookie cutter.
• Using a smaller cookie cutter about 1 inch, cut a hole in the center of each cookie.
• Re-roll the holes and cut out again.
• Place cut out cookies on an ungreased, parchment lined cookie sheet.
• Using a fork, pierce each cut out cookie all over.
• Sprinkle cookies with a mixture of both green and white coarse sugars.
• Bake in preheated 350 F oven for 8 to 10 minutes or until cookies are firm and begin to brown on the edges.
• Carefully transfer the cookies to a wire rack to cool.
• Store in a container with lid.