Serves 4
35 min
Swedish Rye Cookies
Recipe GLPRd63db15abb3151
Crispy Nordic-style cookies made with a blend of rye and whole wheat pastry flour, enriched with cream cheese and butter. These delightful biscuits have a tender crumb and subtle earthiness from the rye, finished with a light dusting of powdered sugar. Perfect with coffee or tea.
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Ingredients
1 cup rye flour
1 cup whole wheat pastry flour
1/2 teaspoon fine grain sea salt
1/2 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup natural cane sugar, sifted
powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the rye flour, whole wheat pastry flour, and fine grain sea salt. Set aside.
In a large bowl, beat the room temperature cream cheese and unsalted butter together until light and fluffy, about 2-3 minutes.
Add the sifted cane sugar to the butter and cream cheese mixture. Beat until well combined and creamy, another 1-2 minutes.
Gradually fold the flour mixture into the wet ingredients until a soft dough forms. Do not overmix.
Scoop the dough into small rounded portions (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, until the edges are lightly golden and the cookies appear just set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the cookies generously with powdered sugar just before serving.
