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Estonian rye cookies. These popular Estonian cookies are often served with cocktails or used as a base for canapés. Spread with cream cheese and a little lingo berry preserves.
- 7 tablespoons unsalted butter, at room temperature
- ¾ cup all-purpose flour
- 1 cup rye flour
- 3 tablespoons milk
- ⅓ cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- In a bowl, beat the butter and sugar with an electric mixer until it becomes light and fluffy.
- Strain the dry ingredients together and gradually add to the butter mixture by mixing it together with 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 ¼ inch thickness. Using a cookie cutter, cut out 1½ inch rounds.
- Place all the cookies on the baking sheet at reasonable distance. Make cookies from all the batter like this.
- Prick the cookies all over with a fork.
- Bake until light brown for 8 to 10 minutes. Cool on racks and store in an airtight container.