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
- ½ cup sugar
- 1 egg
- 1 cup all-purpose flour
- ½ cup light rye flour
- ½ tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 egg white
- 3 Tbsp. poppy seeds
- 1 egg
- 2 tsp. water
- Using a stand mixer or large mixing bowl, cream the butter and sugar. Add the egg and beat well.
- In a medium bowl, whisk together the flours, salt, spices, and baking powder, then incorporate into the batter in ⅓-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"-thick 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 and water.
- Cut the chilled dough into ⅛"-thick 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.