Prep 15 mins
Cook 8 mins
These popular Estonian cookies are often served with cocktails or used as a base for canapés. I like them spread with cream cheese and a little lingonberry preserves.
- 8 tablespoons unsalted butter, at room temperature
- 1⁄3 cup light brown sugar (packed)
- 1 cup rye flour
- 3 tablespoons milk
- 3⁄4 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 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.