In Finland and Sweden, rye cookies are often strung with a ribbon on the Christmas tree, available as a festive snack for guests.
Makes: 48Hands-on: 25 minutesTotal: 3 hours 40 minutesDifficulty: Medium
- 1 cup butter
- 1⁄2 cup sugar
- 1 large egg
- 1 cup all-purpose flour
- 1⁄2 cup light rye flour
- 1⁄2 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 egg white
- 2 tsp. water
- 3 Tbsp. poppy seeds
- Using a stand mixer or large mixing bowl, cream butter and sugar. Add egg and beat well.
- In a medium bowl, whisk together all-purpose flour, rye flour, salt, ginger, cinnamon, and baking powder, then incorporate into the batter in 1⁄3-cup increments. Once the dough has pulled together, place it on a floured counter and divide it in half. Flour your hands and gently roll each half into a 2-inch cylinder. Cover tightly with plastic wrap and refrigerate for at least 3 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk egg white with water.
- Cut the chilled dough into 1⁄8-inch slices. Use a clean thimble or small round cookie cutter to cut the center out of each slice. Brush the top of each cookie with egg wash and sprinkle with poppy seeds.
- Bake until browned, about 10 to 15 minutes.