Rye Cookies

By norsegal8

This delicate and buttery dough is rolled thin and cut into rounds with a little hole in the center to resemble in miniature the large loaves of rye bread that are eaten all year round.

Ingredients

• 1 cup butter, at room temperature
• 1/2 cup sugar
• 1 cup light rye flour
• 1 1/4 cup all-purpose flour
• 2 tablespoons ice water

Preparation

Step 1

In a large bowl, cream the butter and the sugar, until smooth. Add the rye flour, then the all-purpose flour, and mix until well-blended. Blend in the ice water. Gather into a ball, flatten and chill for 30 minutes or until firm enough to handle.

Cover several baking sheets with parchment paper. Preheat the oven to 350 degrees.

Divide the dough into quarters and knead lightly to make them pliable. On a floured surface, roll out each portion to 18-inch thickness. Cut into 2 1/2-inch rounds. Pierce all over with a fork. With a small cookie cutter or bottle cap, cut a round hole in the center of each cookie.

Bake for 8 to 10 minutes, or until firm and beginning to brown on the edges. Cool on racks.